Ingredients
- 3 beaten eggs
- 1/2 cup buttermilk
- 1/2 cup clam broth
- 1/2 cup Budweiser
- 1/4 cup puréed onion
- 1 Tbl maple syrup
- 1 1/2 cup fresh chopped clams
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp Narragansett Bay seasoning
- 2 1/2 tsp baking powder
Crispy, Golden, and Straight from the Coast
Rhode Island clam cakes are about as classic as it gets—crispy, golden bites packed with seafood flavor and just the right amount of crunch.
Seasoned with Narragansett Bay, they bring that unmistakable coastal character that makes these a must-have for any seafood spread.
Preparation:
- Heat oil in a Dutch oven to 350°F.
- In one bowl, mix all liquid ingredients (except beer). In another bowl, combine all dry ingredients.
- Add beer to the liquid mixture, then pour into the dry ingredients and stir until just combined.
- Drop tablespoon-sized portions of batter into hot oil, working in small batches.
- Fry undisturbed for about 30 seconds, then gently move with tongs to prevent sticking.
- Continue frying for about 5 minutes, until golden brown on all sides.
- Remove and drain on paper towels.
Pro Tip:
Don’t overcrowd the pot—keeping batches small helps maintain oil temperature and ensures crispy, evenly cooked clam cakes.
Make It Your Own:
- Add extra clams for a more seafood-forward bite
- Serve with hot sauce for a little kick
- Mix in fresh herbs for brightness
- Adjust thickness with a splash more beer if needed
What To Serve It With:
Serve with lemon wedges, tartar sauce, or hot sauce. Best enjoyed alongside chowder or as part of a classic New England seafood spread.