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| Alternative names | Clam fritter |
|---|---|
| Type | Seafood |
| Place of origin |  United States |
| Region or state | New England Rhode Island |
Clam cakes (also known as clamfritters) are a part ofNew England cuisine, most commonly found inRhode Island although they can also be found inConnecticut,Maine, andMassachusetts. They are balls ofbattered clams which have been deep-fried. On the Maine coast, clam cakes are formed into large, flat patties and fried.
Clam cakes are often served attake-out food outlets or other informal settings asfinger food, as part of a meal consisting of several clam cakes, french fries, and cole slaw. This is often served alongsideclam chowder. The cakes tend to be eaten dry, dipped in clam chowder ortartar sauce.[1]
Clam fritters[2] are particularly popular duringclamming season when clams are in abundance and it is legal during limited, specified periods for private citizens to dig their own. The surplus of clams must be used up quickly so they do not spoil.[3]
Each clam cake is adeep-fried ball-shaped mixture containing choppedclam (usuallyquahog) combined with various other ingredients to give it a firm,hushpuppy-like consistency once fried.[4] Thebatter is made from flour, milk,clam juice, eggs and aleavening agent, typically baking powder. Some recipes may include cornmeal.[5]
Local legend holds that clam cakes were first served atAunt Carrie's, a seafood restaurant inNarragansett, Rhode Island in 1920. According to this legend, Carrie Cooper invented clam cakes by adding fresh clams to hercorn fritter recipe, thus inventing clam fritters.[6] Clam cake recipes are actually as old as the 19th century.[7]
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