Crispy Clam Cakes
Tender, golden clam cakes with a crispy exterior and briny, sweet clam filling. Pan-fried in under 20 minutes — a New England classic that tastes fried but isn't.
- Total time
- 18 min
- Servings
- 12
- Calories
- 145
- Protein
- 6g
Ingredients
- 2 cans (6.5 oz each) canned clams with juice
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 large egg
- 1 tsp baking powder
- ½ cup oyster crackers, crushed
Instructions
- 1
Drain clams, reserving 3 tbsp juice. Chop clams finely.
- 2
Mix flour, cornmeal, baking powder, and salt in a bowl. Whisk egg with reserved clam juice, then stir into dry mixture until just combined.
- 3
Fold in chopped clams and crushed oyster crackers until evenly distributed.
- 4
Heat 0.5 inch oil in a 12-inch skillet over medium-high until surface shimmers, about 2 minutes.
- 5
Drop batter by rounded tbsp into hot oil. Fry 2 minutes per side until deep golden brown and edges curl slightly.
- 6
Transfer to a paper-towel-lined plate. Serve warm, optionally with hot sauce or tartar sauce.
Tools you’ll need
- 12-inch skillet
- mixing bowl
- whisk
- slotted spoon
- paper towels
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