Clam Cakes

These easy clam cakes are a New England favorite, reimagined in a simpler, pan-fried format. Made with canned or fresh chopped clams and crushed saltines, they’re lightly seasoned with Old Bay and onion powder for a briny, savory flavor that highlights the seafood without overpowering it.

Their burger shape makes them an excellent filling for sliders or hamburger buns. The clam cakes are loaded with chopped clams, and the Old Bay seasons them perfectly. Instead of deep frying, the clam cakes are sautéed in butter. Serve clam cakes with a salad, lemon wedges, and tartar sauce or remoulade sauce. Make sandwiches with them.

How to Make Clam Cakes

1. Drain the clams in a mesh sieve and gently press out excess liquid.
2. In a mixing bowl, combine the clams with crushed saltines, seasoning, lemon juice, and optional parsley.
3. Stir in the beaten eggs until the mixture is fully moistened.
4. Shape the mixture into patties.
5. Sauté the clam cakes in butter until golden brown on both sides and cooked through.
6. Serve with tartar sauce, lemon wedges, or on buns with your favorite seafood condiments.

Recipe Variations

• Use fresh clams. If available, finely chop fresh steamed clams and use about 13 ounces total.
• Try other seasonings. Replace Old Bay with Cajun seasoning or your favorite seafood blend.
• Make them spicy. Add a pinch of cayenne or a few dashes of hot sauce to the mixture.
• Add herbs. Mix in fresh chopped chives, dill, or scallions for extra flavor.
• Serve sandwich-style. Use slider buns or hamburger rolls with lettuce, tartar sauce, or remoulade.
• Switch up the binder. Use breadcrumbs or panko instead of saltines for a different texture.

Clam Cakes

Diana

These amazing clam cakes are very easy to fix with canned or fresh minced clams, saltines, and eggs. Old Bay Seasoning adds flavor, and they are fantastic with tartar sauce.

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Servings 4 servings

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Course Clams, Fish and Seafood

Cuisine New England

Prep Time 20 minutes minutes

Cook Time 7 minutes minutes

Ingredients

  

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• 2 cans, 6.5 ounces each chopped clams or about 13 ounces fresh chopped clams
• 1 sleeve saltine crackers, finely crushed, about 1 cup crushed
• 1 teaspoon onion powder
• 2 teaspoons lemon juice
• 1/2 teaspoon Old Bay seasoning or similar seafood seasoning
• 2 large eggs, beaten
• 1 teaspoon dried parsley flakes, optional
• 3 to 4 tablespoons butter, for frying
• lemon wedges, optional
• chopped parsley, for garnish, optional
• 1/2 cup tartar sauce, mayonnaise, or remoulade sauce

Instructions

• Place a fine mesh sieve over a bowl and drain the clams. Squeeze gently to remove as much moisture as possible. Discard the liquids or freeze and use later in a seafood soup.
• Combine the drained clams in a bowl with the crushed cracker crumbs, onion powder, lemon juice, Old Bay, and chopped parsley, if using. Mix well.
• Add the beaten eggs to the clam mixture, stirring until moistened.
• Shape into 4 to 6 clam cakes.
• Heat the butter over medium-low heat. When the foaming subsides, add the clam cakes to the pan and cook for about 3 minutes on each side, or until nicely browned and cooked through.
• Serve with tartar sauce and lemon wedges, along with fresh parsley for garnish. Or, serve in hamburger buns or slider buns with lettuce and tartar sauce, remoulade, or cocktail sauce for topping.

Keyword clam burgers, clam cakes, clams, crackers, old bay, tartar sauce

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