North Atlantic Clam Cake Recipe

Prep clams

If using fresh clams in shell, steam and shuck them first. Reserve any clam liquor, then finely chop clams to yield about 1 cup. Pat chopped clams lightly with paper towel to remove excess moisture, reserving up to 2 tablespoons of clam liquor to add to the batter if desired.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal, 1 teaspoon baking powder, 1/2 teaspoon granulated sugar, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until evenly combined. Stir in 2 tablespoons chopped green onions.

Combine wet ingredients

In a separate small bowl whisk the large egg with 1/2 cup whole milk and 1/2 cup cold sparkling water (or adjust liquid: use reserved clam liquor up to 2 tablespoons in place of the same amount of water for more clam flavor). Add the wet mixture to the dry ingredients and stir just until combined — batter should be thick but spoonable. Fold in the chopped clams, mixing gently so they are evenly distributed; do not overmix.

Heat oil

In a heavy-bottomed pot or Dutch oven pour 2 cups vegetable oil (enough for 2–3 inches depth). Heat oil over medium-high heat to 350°F (175°C). If you do not have a thermometer, test by dropping a small amount of batter into the oil — it should sizzle and rise to the surface within a few seconds.

Fry cakes

Using two spoons or a small scoop, drop 1–1 1/2 tablespoon portions of batter into the hot oil, working in batches to avoid crowding (do not exceed 3–4 cakes at once depending on pot size). Fry, turning occasionally, until golden brown all over, about 2–3 minutes per batch. Adjust heat to maintain a 325–350°F range so cakes cook through without burning.

Drain

Use a slotted spoon to transfer cooked clam cakes to a plate lined with paper towels. Keep warm on a baking sheet in a 200°F (95°C) oven if making multiple batches. Repeat frying until all batter is used.

While the clam cakes fry, make the tartar sauce: in a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely diced dill pickle (or sweet relish), 1 teaspoon chopped capers, 1 teaspoon fresh lemon juice, 1 tablespoon finely chopped fresh parsley, 1/2 teaspoon Dijon mustard, 1/4 teaspoon freshly ground black pepper and 1/8 teaspoon kosher salt. Stir until smooth. Taste and adjust acidity or seasoning — add a few more drops of lemon juice or a pinch of salt as needed. Chill until ready to serve.

Arrange clam cakes on a platter, garnish with chopped fresh parsley if desired and serve immediately with lemon wedges and the chilled tartar sauce on the side. Provide extra paper towels for draining and serving.

Storage: Store leftover tartar sauce in an airtight container in the refrigerator for up to 3 days. Clam cakes are best eaten same day; reheat briefly in a 350°F oven for 5–7 minutes to regain crispness.