Clam Cakes Recipe - Rhode Island Clam Fritters | Hank Shaw (2024)

FAQs

What is the difference between clam cakes and clam fritters? ›

Most places around here call them clam cakes. It's more of a regional thing to call them cakes. Fritters, by definition, are bits of batter that are pan or deep fried that contain meat or fruit. So, we call them fritters because it is more universally known.

Clam cakes (also known as clam fritters) are a part of New England cuisine, most commonly found in Rhode Island although they can also be found in Connecticut, Maine, and Massachusetts.

Established in 1923, Harmon's Clam Cakes has been perfecting this New England delicacy for more than 80 years. Harmon's Clam Cakes are New England's original and authentic clam cake. Buy Harmon's Clam Cakes Now! ~ Cake Basket: Serve one or more Harmon's Clam Cakes with fries, coleslaw and a pickle.

The “Alba” variety is the most common, having a more uniform white shell, while the “Notata” variety has a reddish-brown pattern on the shell (“Charlie Brown” clams) and is found in only 1-2 % of the wild population. Quahogs are harvested recreationally by rake, foot or common garden tools.

A fritter batter is a muffin batter without butter (fat). How does pancake batter fit in? Right in the middle of the two because it use 1/2 part fat, but keeps the other core components the same. These all fall under the quick bread family, which use baking powder or soda as a leavener.

PASTA AND RICE DISHES: Classic Spaghetti and Clam Sauce works well with canned clams (and means less work for everyone at the table trying to pluck the clams from their shells). Paella is also a place where you can swap in canned for fresh in a pinch.

Doughboys. Rhode Island's version of a zeppole or beignet, a doughboy is simply a square of dough that's been fried and dusted with either granulated or powdered sugar.

Staple ingredients in Rhode Island's cuisine, quahogs, and clams shine in local dishes. Take 'stuffies' for instance - oversized clams stuffed with a savory mix of chopped clams, breadcrumbs, and herbs. And then there's the famed clam cake, a deep-fried, doughy delight teeming with chopped clams.

They will lose crispiness once stored. To restore crispiness, a quick refry will provide the best result. Reheating for a few minutes in the oven will also bring back some crispiness.

Clam cake or patty (1 cake - 4 1/2" diameter x 1/2") contains 20.9g total carbs, 19.8g net carbs, 20.5g fat, 24.2g protein, and 370 calories.

What is a clam baker? ›

The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredients over layers of seaweed in a pit oven.

Midcentury Pismo Beach earned its nickname for its unusual abundance of large clams — some of the biggest in California, in fact! So abundant in the mollusks was Pismo Beach that they were actually named after the charming beach town.

Hippopus porcellanus, the China Clam, is arguably the rarest species of giant clam living today. It has a very restricted range second only to the Devil Clam, but it is extremely rare where the species has been found.

Tenderness decreases with size, and littlenecks are the sweetest. Razor clams are long, narrow clams that look like an old-fashioned straight razor. They are delicious when steamed. Manila clams, a hard-shelled clam found in the Pacific, can be eaten raw or steamed.

A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.

One of the main differences between fried clam strips and fried clam bellies is the texture. Fried clam bellies are more tender and succulent than strips, which are typically firmer and chewier. This makes fried clam bellies a popular choice for people who prefer a more luxurious and satisfying seafood experience.

History tells us that our English word is borrowed from Old French, “friture” which has its roots in the Latin word for “fry”. Typically made with made with a vegetable, like a corn fritter, fruit, like an apple fritter, and even meat, fritter batter can be sweet or spicy, as well as deep-fried, or pan-fried.

Plain fritters are deep-fried cakes of chou paste or a yeast dough. In another type, bits of meat, seafood, vegetables, or fruit are coated with batter and deep-fried. Small cakes of chopped food in batter, such as corn fritters in the southern United States, are also called fritters. beignet.