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New England Clam Chowder inspired by The Barnacle
Inspired by The Barnacle

Classic New England Clam Cake Dinner

Main Course
This coastal main course features savory clam fritters with a crisp exterior and tender, flavorful interior. The preparation method balances clam flavor with a light batter for perfect texture. Served with coleslaw and french fries, these clam cakes offer a taste of New England seaside fare.
Prep Time 25 mins
Cook Time 20 mins
Inactive Time 15 mins
Total Time 60 mins
Servings 4

Ingredients

  • 2 cups Chopped clams (Fresh or canned, drained (reserve liquid))
  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/4 cup Cornmeal
  • 1 tbsp Old Bay seasoning
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper (Freshly ground)
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 small Yellow onion (Finely diced)
  • 1 stalk Celery (Finely diced)
  • 1/4 medium Green bell pepper (Finely diced)
  • 2 tbsp Fresh parsley (Chopped)
  • 2 large Eggs
  • 1/2 cup Reserved clam juice (Plus more if needed)
  • 1/4 cup Whole milk
  • 4 cups Vegetable oil (For frying)
  • 1 cup Tartar sauce (For serving)
  • 4 whole Lemon wedges (For serving)
  • 4 cups French fries (For serving)
  • 2 cups Coleslaw (For serving)

Tools You'll Need

  • Large heavy-bottomed pot or Dutch oven
  • Deep-fry thermometer
  • Slotted spoon or spider strainer
  • Wire cooling rack
  • Baking sheet
  • Large mixing bowls
  • Whisk
  • 1/4 cup measure or ice cream scoop
  • Cutting board and knife

Chef's Tip

The clam cake batter should be thick enough to hold its shape when dropped in the oil, but still slightly loose. If it's too thick, add a tablespoon of clam juice at a time until you reach the proper consistency.

Instructions

  1. In a large bowl, whisk together flour, baking powder, cornmeal, Old Bay, salt, pepper, garlic powder, and onion powder.
  2. In a separate bowl, combine the diced onion, celery, bell pepper, chopped clams, and parsley.
  3. In a third bowl, beat eggs with reserved clam juice and milk.
  4. Add the vegetable mixture to the wet ingredients and stir to combine.
  5. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. The batter should be thick but slightly loose, similar to a thick pancake batter.
  6. Let the batter rest for 15 minutes to allow flavors to meld.
  7. Heat oil in a large heavy-bottomed pot or Dutch oven to 350°F, using a thermometer to monitor temperature.
  8. Using a 1/4 cup measure or ice cream scoop, carefully drop batter into hot oil, a few at a time to avoid overcrowding.
  9. Fry until golden brown and cooked through, about 3-4 minutes per side, turning occasionally for even cooking.
  10. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet.
  11. Continue with remaining batter, allowing oil to return to temperature between batches.
  12. Serve hot with tartar sauce, lemon wedges, french fries, and coleslaw.

Plating

Arrange 4-5 clam cakes on each plate alongside a portion of french fries and a small side dish of coleslaw. Add a ramekin of tartar sauce and a lemon wedge. For a casual presentation, serve in a paper-lined basket with the sides in separate containers.

Storage & Reheating

Clam cakes are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10 minutes until warmed through and crisp again. The tartar sauce can be refrigerated separately for up to 5 days.

About This Recipe

These classic New England clam cakes draw inspiration from The Barnacle's coastal tradition. The balance of tender clams in a flavorful batter creates that authentic taste of seaside dining. This home version adapts restaurant techniques while maintaining the savory flavor profile and crispy-outside, tender-inside texture that makes this dish a regional favorite.

How did it turn out?

We'd love to hear about your experience making this recipe!