Rhode Island Clam Cakes

"Clam cakes are a summer tradition in Rhode Island. A ride to the shore will always necessitate a stop at George's or Aunt Carries for a dozen clam cakes and a pint of chowder!"
photo by KristyThe Wicked No photo by KristyThe Wicked No
photo by KristyThe Wicked No
photo by KristyThe Wicked No photo by KristyThe Wicked No
photo by KristyThe Wicked No photo by KristyThe Wicked No
Ready In:




  • Mix all ingredients together;.
  • Drop by ice cream scoop full in hot oil (325 degrees) and fry until golden brown.
  • Drain on paper towels.
  • Salt as desired and serve hot.

Questions & Replies

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  1. Paul D.
    Love, love love RI Clam Cakes ....... can you make more and freeze them or will they be mushy?


  1. shanno
    I was born and raised in Providence Rhode Island and spent many a summer in Rocky Point Amusement Park. I made my Clam cakes with ginger ale instead of milk, no onion and always deep fried. They went great with the Red Clam Chowder. From what I understand Rocky Point went the way of all good things from the 50's thru 60's.
  2. Pinkladychef
    I just made these and they are delicious, easy recipe. I also made chowder to go with them, perfect pair. I used fresh Rhode Island quahogs! My husband went clamming. Thank you for posting, will definitely be making them again soon :-) Lisa
  3. Chowder Boy
    Great job on the recipe. I grew up in RI and growing up I was a commercial shell fisherman (Quahoger for you New Englanders). I know a little something about RI clams!! I just made these clam cakes. PERFECT! We also put beer to wet our clam cake batter and fish and chip batter, but other than that, these are very authentic. Georges, Aunt Carries, The Cove in Mystic, and all those NE clam shacks would be proud. Great job.<br/><br/>Chowder Boy
  4. Christine S.
    How much oil would you put in the pan? Would you use a cast-iron skillet or is that not deep enough? Thanks in advance.
  5. brenda m.
    This recipe is pretty spot on. The only thing (and I could be wrong) that seems to be missing is the addition of corn meal/flour... I tried it both ways and, always, use some clam juice for the liquid. A little corn meal made a huge difference! That's the only reason I gave it 4 stars, instead of 5...


  1. pasha2k
    I followed the recipe, and hadta add a little bit more flour then they came out terrific. They cooked up well, and were delicious, just like I remembered back at Rocky Point.
  2. mightypugs
    I made this last night. Terrific!
  3. tms6666
    I made this for the first time tonight. I had never made clam cakes before. These came out perfect, and I mean PERFECT. I did change it up a little. I used buttermilk instead of milk (I made it myself). I used minced onions instead of onion flakes. I also made a double batch and used a whole pound of fresh clams. My family was impressed. My 14 year old does not eat seafood and she enjoyed them.


~WELCOME TO MY PAGE~ This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10 My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes. Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"! Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"! <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/hot_wieners.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "R.I. Hot Weiners"! <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/464278453_35fef08a4equahog.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Quahog" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/clamcakes.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Clam Cakes" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/SamsNewEnglandClambake101606.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "New England Shore Dinner" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/chourice.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Portuguese Sausage"
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