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Home » Appetizers and Snacks » Clam Cakes Block Island

Clam Cakes Block Island

By Hank Shaw on April 11, 2012, Updated June 11, 2020 - 91 Comments

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4.74 from 30 votes
New England clam cakes in a bowl.
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New England clam cakes in a bowl.
Photo by Holly A. Heyser

Clam cakes. They’re just like crab cakes or fish cakes, only with clams, right? Oh no, my friend. If you think that, you would be terribly, tragically wrong. Because as much as I like crab cakes, a true Rhode Island style clam cake is so, so much more.

Think clam beignet, or donut hole. Only savory. Crispy, golden brown on the outside, pillowy and light on the inside. Steam rises from the first bite. The slightest aroma of brine surrounds you. Tiny chunks of clam nestle themselves in the folds of the pillow, offering surprising bites of chewy meatiness as you down one of these little glories after another. And another.

With the possible exception of the Pacific Northwest, no region can boast mastery of the humble clam like New England. And within New England, it is Rhode Island that does it best. I have never seen these clam cakes any other place. They are a masterpiece of street food. To me, they are why you arrive early at the port of Galilee to await the Block Island ferry.

When I was a boy, I was partial to gigantic plates of fried clams. When I grew a little older, I discovered these clam cakes. And I’ve lusted after them ever since. They are to me the gateway food of Block Island, which is the place I learned to forage and the place whose natural beauty I still hold closest to my heart. My fondest wish is to die an old man in a little cottage on that island. But not just yet.

I am 3,100 miles from Block Island right now, a long way from Galilee and Rhody clam cakes. A few days ago, as I drove home from Bodega Bay, laden with clams, I realized that this was my first real chance to make clam cakes with fresh clams I had caught since I’d moved West years ago.

I looked at my bucket of horseneck clams, dug an hour before. While they are certainly not the glorious quahog of my youth, they would do just fine in a clam cake — after all, you grind the clams anyway.

As it happens, these are basically clam beignets. My recipe has no corn. More clams than the typical fritter, cake flour instead of all-purpose, and a touch of maple syrup. Maple syrup? Trust me. You need it.

Now normally Rhode Island clam cakes are served with Tabasco and tartar sauce. As you might imagine, I am more of a Tabasco man. But I could not keep thinking about how much these were like New Orleans beignets. So I decided to break from Rhode Island tradition and add a little bit of the Big Easy to this recipe: Remoulade.

If I thought I loved clam cakes before this, I may now be a clam cake junkie. Holy crap but this was good! The recipe I made was way too much for Holly and I to eat at one sitting, but I decided to make them all anyway. We gorged ourselves on clam cakes until we were about to burst. I put the leftover cakes in the fridge.

And you know something? They fried up almost as good the next day. Popped back in the deep fryer for 2-3 minutes, they came out fine.

Premade fried food? Yes, please.

clam cakes recipe
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4.74 from 30 votes

Rhode Island Clam Cakes

This recipe is best made with freshly ground clams, although it would still be good with finely chopped clams. Canned would be OK, and better to make it with canned than not at all, but please, please, please make this at least once with fresh clams. You will not be sorry. Use cake flour if you can get it; it will make a lighter, fluffier cake. All-purpose is fine if you can't find cake flour. Use a "regular" beer, not a fancy one. Think Budweiser. Be sure to keep your oil as close to 350°F as you can. The cakes will come out greasy if your oil gets too cool. Fry in batches to prevent this. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 8 people
Calories: 253kcal
Author: Hank Shaw

Ingredients

  • 1 recipe for remoulade
  • Canola or other vegetable oil for frying
  • 3 beaten eggs
  • 1/2 cup buttermilk
  • 1/2 cup clam broth
  • 1/2 cup cold beer
  • 2 teaspoons maple syrup
  • 1 1/2 cups chopped or ground clams
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 3 1/2 cups cake flour, or all-purpose flour

Instructions

  • Make the remoulade first and set aside. Heat the oil to 350°F.
  • Mix all the liquid ingredients together except the beer. Mix all the dry ingredients together. When your oil is hot, add the beer to the liquid ingredients and mix gently. Stir in the dry ingredients just until combined.
  • Drop a tablespoon of batter into the hot oil at a time. Do not crowd the pot. Let them sizzle for 30 seconds or so, then dislodge any that are stuck to the bottom with a chopstick or wooden skewer. Fry until golden brown on both sides, about 5 minutes.
  • Drain on paper towels and serve while hot with the remoulade, Tabasco or tartar sauce. And beer. Lots of beer.

Notes

If you can't eat all the cakes in one sitting, leave the oil in the fryer overnight; it'll be fine. Then reheat and refry the leftover cakes for 2 to 3 minutes, turning once. If you want a more traditional New England Fried Clam recipe, I got one.

Nutrition

Calories: 253kcal | Carbohydrates: 44g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 425mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg
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Filed Under: American Recipes, Appetizers and Snacks, Fish, Recipe

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Comments

  1. Avatar for Wendy DowWendy Dow says

    February 19, 2023 at 5:10 am

    Amazing recipe! What drew me to it was the buttermilk….beer …… oh & the maple syrup!!
    Growing up in Rhode Island clam cakes was near the top of my food list . I would give this recipe a 10 star! Thank you for bringing myself & my husband back to the days ……!!

    Reply
  2. Avatar for SophieSophie says

    February 11, 2023 at 9:31 am

    what can I use to substitute the buttermilk

    Reply
    • Avatar for Hank ShawHank Shaw says

      February 11, 2023 at 9:45 am

      Sophie: Choose one of these: https://www.healthline.com/nutrition/buttermilk-substitutes

      Reply
  3. Avatar for John YJohn Y says

    November 12, 2022 at 5:13 pm

    Great recipe, very easy to make and taste just like I remember from the East coast. Thank you!

    Reply
  4. Avatar for Mary FlaminioMary Flaminio says

    September 24, 2022 at 2:50 pm

    A special treat for a family of 5 kids was George’s in Galilee. Will try this one! Thank you!

    Reply
  5. Avatar for ChrisChris says

    June 26, 2022 at 1:29 pm

    Just like Rocky Point in RI. My wife was craving clam fritters for years and this was so good. She said more clams but that is a personal choice. Nice recipe, my only Demi-note is I made the batter and put in the refrigerator for 35 min or so. The ice cream scoop was the right size.

    Reply
  6. Avatar for DonDon says

    June 8, 2022 at 6:19 am

    Not sure what I did wrong but I sure did ruina bunch of clams! I followed the recipe to the tea I couldn’t even taste my clowns like eating deep-fried cake flour by itself very very disappointed.

    Reply
  7. Avatar for Gary LaskyGary Lasky says

    May 4, 2022 at 4:18 pm

    An excellent recipe for clam cakes like I remember Aunt Carrie’s in Pt Judith made back in the day…

    Reply
  8. Avatar for PeterPeter says

    December 15, 2021 at 3:02 pm

    ** DO NOT USE CANNED CLAMS ** (if you can help it.) Totally different experience. Use fresh. Get 1.5 dozen littlenecks from your local source, lightly steam with some spices, remove from shells (easy to do), add to food processor/blender with some broth, blend and WONDERFUL. Marvel at how wonder and tasty this recipe is. I spent a lot of experimentation with many recipes but was not successful to match my favorite clam shack taste until I went with fresh clams.

    Reply
  9. Avatar for JerichaJericha says

    September 8, 2021 at 4:57 pm

    One of the Hook, Line & Supper recipes we were most excited about! I took the “serves 8” seriously and halved the recipe for dinner for me & my husband, and we had leftovers even so. COMPLETELY delicious and I was really surprised by how easy it was to get them perfect. Hank is right that they reheat well, too. Will 100% make again, more regularly than is good for me (though I’ll probably double the amount of clams).

    Reply
  10. Avatar for GaryGary says

    August 14, 2021 at 11:38 am

    My first and only tastes of clam fritters was in the Rhode Island Building at the Big E-Eastern States Exposition in W. Springfield. Always bought several bags of the mix to make them at home! Yum!

    Reply
  11. Avatar for JoyJoy says

    June 15, 2021 at 12:55 pm

    Living in the Midwest, I definitely can’t find clamcakes anywhere. These comments take me back to growing up/living in New England and the wonderful summers spent in the South Kingston/Naragansett area. I, too, lived in Springfield, but it was always worth the 2 hr drive to get clamcakes from Aunt Carrie’s. Can’t wait to try this recipe!

    Reply
  12. Avatar for LolaLola says

    May 16, 2021 at 6:35 pm

    I’m in Rhode Island for the 1st time since the pandemic put this” Hippie Gypsy” into isolation. Flo’s clam shack was on my agenda for the clam cakes chowda and stiuffys!! I’m looking forward to trying your recipe when I get home!!

    Reply
  13. Avatar for Jimmy P from Boston TownJimmy P from Boston Town says

    January 31, 2021 at 9:33 am

    Thank you Hank. I have young kids that don’t give me a lot of time to cook anything that I want. I call them clam donuts and they eat them up. I’ve added ground sausage to your recipe because I’m a big fatty. The leftovers get put on sticks and heated like toasted marshmallows over a fire. Kids love it and I get my clam fix. You have a solid recipe here.

    Reply
  14. Avatar for Gina Maria RombleyGina Maria Rombley says

    July 20, 2020 at 2:31 pm

    This whole post warmed my heart! My dad called me last night, a friend of his went quahogging and he had a bunch of fresh quahogs and little necks for me! It was late, so I popped them in the fridge. I’m going to try to make clam cakes for the first time ever. (Pre Covid, we just went down to Iggy’s on Warwick Neck to get them, with some good ole Rhode Island Clam Chowda! Gonna try to make that too, actually. And some stuffies!)

    Reply
  15. Avatar for RobWRobW says

    June 21, 2020 at 11:15 pm

    Made these with butter clams from Puget Sound. I’ve never had the real thing, I haven’t made it to Rhode Island, but these might just make the trip worth it! Simple recipe once you have your clams shucked and ground or chopped. Can’t wait to make it again for a crowd! This recipe makes a mountain of clam cakes.

    Reply
    • Avatar for Gary WhiteGary White says

      July 5, 2020 at 6:30 pm

      In Rhode Island, we like to add salt and malt vinegar to our clam cakes. For me, anything else is just not right, lol

      Reply
  16. Avatar for bobbob says

    May 8, 2020 at 10:52 am

    Making these tonight, unfortunately the current time now has me calling them covid containment clamcakes. No tabasco, no tartar, no chowdah dipping, I go with vinegar.

    Reply
  17. Avatar for Chef ArcherChef Archer says

    February 12, 2020 at 10:53 am

    My mom used to make my dad drive us down to Point Judith, from Springfield (2 hrs?) just to get clam fritters! No, we never called them “cakes” always fritters. Oddly, I also remember Corn Fritters as well, but you can never find those. Stopped at Kenyon Grist Mill on the way back to get stoned ground cornmeal. I turned out to be a Chef, go figure!

    Reply
  18. Avatar for BrianBrian says

    November 27, 2019 at 1:02 pm

    I miss rocky point! Those were the best!

    Reply
    • Avatar for AlAl says

      June 28, 2020 at 8:06 am

      They have the rocky point clam shack on post road in watwick. Same delicious recipe as the park had

      Reply
    • Avatar for John MorinJohn Morin says

      September 21, 2022 at 11:47 am

      Rocky point and Cresent park we’re the best , you should try Iggys and aunt Carrie’s

      Reply
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Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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