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
- 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
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.
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