Clam Cakes (6) Recipe

In a medium bowl whisk together the all-purpose flour, baking powder, granulated sugar, and fine sea salt until evenly combined.

In a separate bowl, beat the large egg with the cold club soda and whole milk until blended. Cold liquid keeps the batter light.

Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until combined. The batter should be thick but pourable — strive for a smooth batter with a few small lumps. Do not overmix.

If using canned clams, drain the clams, reserving about 1/4 cup of clam juice. If using fresh clams, finely chop cooked clam meat and reserve 1/4 cup clam broth or water.

Fold the chopped clams, reserved clam juice, finely chopped green onion, minced garlic, and chopped parsley into the prepared batter. Mix until evenly distributed. The clam pieces should be suspended through the batter; if the mixture seems too thin, add up to 2 tablespoons (0.125 cup) extra flour to slightly thicken.

Taste a tiny bit of batter (optional) and adjust salt if needed — remember clams and clam juice add salt, so minimal additional salt is usually required.

Heat Oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter into the oil; it should sizzle and rise steadily without browning immediately.

Using a tablespoon or small cookie scoop, carefully drop rounded portions of batter (about 2 tablespoons each) into the hot oil, working in small batches to avoid overcrowding. Aim for 6–8 cakes per batch depending on pot size.

Fry the clam cakes, turning once, until golden brown and cooked through, about 2.5–3.5 minutes per side (5–7 minutes total). Internal batter should be set and not raw. Adjust heat as needed to maintain 325–350°F so they brown evenly without burning.

Use a slotted spoon to transfer the cooked clam cakes to a wire rack set over a sheet pan or to a plate lined with paper towels to drain. Lightly season with coarse salt while still hot.

Keep finished cakes warm in a 200°F (95°C) oven on a rack while you finish remaining batches to maintain crispness.

Serve the clam cakes hot with lemon wedges and tartar sauce or malt vinegar on the side.