For those of us who love indulging in the flavors of the sea, clam cakes are a delightful treat that combines the briny goodness of clams with a crispy, golden-brown exterior. The Rocky Point’s Clam Cake recipe is a classic New England favorite, beloved for its light and tender texture, packed with fresh clams. As a seafood lover, I have tried numerous clam cake recipes over the years, but the Rocky Point version consistently stands out with its perfectly balanced flavors and addictive crunch.
Rocky Point amusement park, legendary for its delicious seafood, was a beloved Rhode Island institution. Their clam cakes became emblematic of their culinary prowess. While the park may be gone, their clam cake recipe lives on, passed down through generations. After trying it for the first time, I was instantly transported back to the nostalgia of summers spent by the sea, enjoying these delectable treats. Let me guide you through this recipe that has become a staple in my home.
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Ingredients
- All-purpose flour — 2 cups
- Baking powder — 2 teaspoons
- Salt — 1 teaspoon
- Black pepper — ½ teaspoon
- Egg — 1, beaten
- Milk — 1 ¼ cups
- Clams — 1 cup, chopped (fresh or canned)
- Onion — ¼ cup, finely chopped
- Celery stalk — ¼ cup, finely chopped
- Parsley leaves — 2 tablespoons, finely chopped
- Vegetable oil — for frying
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Set aside.
- In a separate bowl, combine the beaten egg and milk. Mix well.
- Pour the egg and milk mixture into the dry ingredients. Stir until just combined. Do not overmix. The batter will be thick and slightly lumpy.
- Add the chopped clams, onion, celery, and parsley to the batter. Gently fold them in until evenly distributed.
- In a deep, heavy-bottomed pot or Dutch oven, heat vegetable oil to 350°F (175°C).
- Using a spoon or a cookie scoop, carefully drop spoonfuls of the batter into the hot oil. Fry the clam cakes in batches, making sure not to overcrowd the pot. Cook until golden brown and crispy, about 3-4 minutes per side.
- Once cooked, remove the clam cakes using a slotted spoon or a spider strainer. Place them on a plate lined with paper towels to drain excess oil.
- Serve the Rocky Point clam cakes hot with your favorite dipping sauce, such as tartar sauce or cocktail sauce.
Dietary Restrictions
- Gluten-free — To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are also gluten-free.
- Dairy-free — This recipe can easily be made dairy-free by using a non-dairy milk, such as almond milk or soy milk.
Substitutions
- Clams — While fresh clams are ideal for their natural sweetness, you can also use canned clams as a convenient substitute. Make sure to drain them well before adding them to the batter.
- Onion and celery — If you prefer a milder flavor, you can reduce the amount of onion and celery or omit them altogether.
Variations
- Spicy clam cakes — For a kick of heat, add a pinch of cayenne pepper or hot sauce to the batter.
- Herbed clam cakes — Enhance the flavor by adding additional herbs such as thyme or chives to the batter.
Equipment
- Large mixing bowl
- Whisk
- Separate bowl for wet ingredients
- Spoon or cookie scoop
- Deep pot or Dutch oven for frying
- Thermometer for measuring oil temperature
- Slotted spoon or spider strainer
- Plate lined with paper towels
Storage and Reheating
- Storage — Clam cakes are best enjoyed fresh and crispy. If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
- Reheating — To reheat the clam cakes, preheat your oven to 350°F (175°C). Place them on a baking sheet and bake for about 8-10 minutes until warmed through. Alternatively, you can also heat them in a toaster oven or skillet until crispy.
Pro Tips
- Do not overmix the batter — When combining the wet and dry ingredients, avoid overmixing. A few lumps in the batter will result in lighter and fluffier clam cakes.
- Maintain the right oil temperature — Use a thermometer to ensure the oil stays at around 350°F (175°C). This temperature will create a golden-brown crust without absorbing excess oil.
- Drain excess liquid — If using fresh clams, make sure to drain any excess liquid to prevent the batter from becoming too wet.
Rocky Point’s Clam Cake Recipe
For those who love the flavors of the sea, Rocky Point’s Clam Cakes are a classic New England favorite. This recipe combines fresh clams with a crispy, golden-brown exterior to create a delicious treat that will transport you to the nostalgic summers by the sea.
Equipment
Spoon or cookie scoop
Deep pot or Dutch oven for frying
Thermometer for measuring oil temperature
Slotted spoon or spider strainer
Plate lined with paper towels
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 egg Egg beaten
- 1 ¼ cups Milk
- 1 cup Clams chopped (fresh or canned)
- ¼ cup Onion finely chopped
- ¼ cup Celery stalk finely chopped
- 2 tablespoons Parsley leaves finely chopped
- Vegetable oil for frying
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Set aside.
- In a separate bowl, combine the beaten egg and milk. Mix well.
- Pour the egg and milk mixture into the dry ingredients. Stir until just combined. Do not overmix. The batter will be thick and slightly lumpy.
- Add the chopped clams, onion, celery, and parsley to the batter. Gently fold them in until evenly distributed.
- In a deep, heavy-bottomed pot or Dutch oven, heat vegetable oil to 350°F (175°C).
- Using a spoon or a cookie scoop, carefully drop spoonfuls of the batter into the hot oil. Fry the clam cakes in batches, making sure not to overcrowd the pot. Cook until golden brown and crispy, about 3-4 minutes per side.
- Once cooked, remove the clam cakes using a slotted spoon or a spider strainer. Place them on a plate lined with paper towels to drain excess oil.
- Serve the Rocky Point clam cakes hot with your favorite dipping sauce, such as tartar sauce or cocktail sauce.
Notes
- Do not overmix the batter — When combining the wet and dry ingredients, avoid overmixing. A few lumps in the batter will result in lighter and fluffier clam cakes.
- Maintain the right oil temperature — Use a thermometer to ensure the oil stays at around 350°F (175°C). This temperature will create a golden-brown crust without absorbing excess oil.
- Drain excess liquid — If using fresh clams, make sure to drain any excess liquid to prevent the batter from becoming too wet.
Nutrition
Nutrition Facts
Rocky Point’s Clam Cake Recipe
Amount per Serving
Calories
375
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
19
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
238
mg
79
%
Sodium
921
mg
40
%
Potassium
315
mg
9
%
Carbohydrates
54
g
18
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
18
g
36
%
Vitamin A
676
IU
14
%
Vitamin C
4
mg
5
%
Calcium
267
mg
27
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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