Crispy Clam Cakes Recipe: How to Make Clam Cakes

• Vegetable oil, for frying
• 1½ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon ground black pepper
• 1 large egg
• ½ cup milk
• ¼ cup clam broth or clam juice
• ½ tablespoon lemon juice
• 1 cup clams, chopped
• Lemon wedges, for serving
• Tartar sauce, for serving

1. 1

   In a Dutch oven or large stockpot over medium-high heat, warm about 3 inches of frying oil to 375 degrees Fahrenheit. Alternatively, use a deep fryer.

2. 2

   As the oil heats, whisk together the flour, baking soda, baking powder, paprika, garlic powder, onion powder, salt, and pepper in a large mixing bowl.

3. 3

   In a separate bowl, whisk together the egg, milk, clam broth, and lemon juice until combined.

4. 4

   Add the wet ingredients to the dry ingredients and stir until they form a smooth batter.

5. 5

   Stir the chopped clams into the batter.

6. 6

   Scoop up a heaping tablespoon of the clam batter and drop it into the hot oil. Fry the clam cake until it is golden brown and crispy, about 2–3 minutes per side.

7. 7

   Using a slotted spoon, transfer the fried clam cake to a paper towel–lined plate.

8. 8

   Repeat this process with the remaining batter, cooking 4–5 clam cakes at a time to not overcrowd the pot.

9. 9

   Season the hot clam cakes with additional salt and serve them immediately with lemon wedges and tartar sauce for dipping.

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