Clam Cakes with Clam Chowder

Instructions

1. 1

   Prepare the Batter

   • In a large bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and sugar to combine.
   • In a separate medium bowl, stir together the undrained chopped clams (with their juice), the lightly beaten egg, and the milk.
   • Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.
   • Gently fold in the finely chopped onion. The batter should have the consistency of a thick pancake batter. Let it rest for 5 minutes.
2. 2

   Heat the Frying Oil

   • Pour the vegetable oil into a heavy-bottomed pot, Dutch oven, or deep fryer to a depth of at least 2-3 inches.
   • Heat the oil over medium-high heat until a deep-fry or candy thermometer registers between 365°F and 375°F (185°C - 190°C). Maintaining this temperature is key for crispy, non-greasy cakes.
3. 3

   Fry the Clam Cakes

   • Using a tablespoon or a small cookie scoop, carefully drop rounded portions of the batter into the hot oil. Do not overcrowd the pot; fry in batches of 4-5 cakes at a time to maintain the oil temperature.
   • Fry for about 3-4 minutes total, turning them over once halfway through cooking, until they are a deep golden brown and cooked through.
   • The cakes will float to the surface and puff up as they cook.
4. 4

   Drain and Serve

   • Use a slotted spoon or spider strainer to remove the cooked clam cakes from the oil.
   • Transfer them to a wire rack set over a baking sheet to drain excess oil. This keeps them crispy all around.
   • Serve immediately while hot. They are traditionally served with tartar sauce, cocktail sauce, or fresh lemon wedges for squeezing.