Clam Cakes

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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.

If you’ve never made them at home, you’ll find they’re simpler than traditional fritters—no batter, no deep-frying, and no special equipment. Just mix, shape, pan-fry, and serve warm with tartar sauce, remoulade sauce, or your favorite seafood dip.

Ingredient Notes

• Clams: Use chopped canned clams or fresh minced clams. Drain thoroughly for the right texture.
• Saltine crackers: Act as a binding ingredient and add salty, savory flavor.
• Onion powder: Gives subtle sweetness without needing fresh onions.
• Lemon juice: Brightens and balances the briny clam flavor.
• Old Bay seasoning: A classic seasoning for seafood dishes; use more if you prefer a stronger flavor.
• Eggs: Bind the mixture so the cakes hold together during frying.
• Butter: Provides rich flavor and helps create a crisp, golden exterior.

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.

Serving Suggestions

• Serve with tartar sauce, remoulade, cocktail sauce, or lemon wedges.
• Pair with coleslaw, fries, or a simple green salad for a complete meal.
• Add to slider buns with lettuce and sauce for seafood sandwiches.
• Offer as part of an appetizer platter with shrimp, oysters, or crab cakes.

New England Clam Cakes

Diana Rattray

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

Calories 194

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Ingredients

  

1x2x3x

• 2 (6.5-ounce) cans chopped clams, or about 12 to 14 ounces of fresh chopped clams
• 1 sleeve saltine crackers, finely crushed (about 1 cup crushed)
• 1 tsp onion powder
• 2 tsp lemon juice
• ½ tsp Old Bay seasoning
• 2 large eggs, beaten
• 3 to 4 tbsp butter, for frying
• ½ cup tartar sauce, mayonnaise, or remoulade sauce (optional)
• lemon wedges
• chopped parsley (optional), for garnish

Recommended Equipment

• Fine mesh sieve
• 12-inch skillet

Instructions

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• 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.
  2 (6.5-ounce) cans chopped clams
The key to clam cakes that hold together is draining the clams as thoroughly as possible. Press them firmly in the sieve and even pat them with paper towels if needed — excess moisture is the main reason clam cakes fall apart. If the mixture seems too wet to shape, add a few more crushed crackers a tablespoon at a time until it holds together.
• Combine the drained clams in a bowl with the crushed cracker crumbs, onion powder, lemon juice, and Old Bay. Mix well.
  1 sleeve saltine crackers | 1 tsp onion powder | 2 tsp lemon juice | 1/2 tsp Old Bay seasoning
• Add the beaten eggs to the clam mixture, stirring until moistened.
  2 large eggs
• Shape the mixture 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.
  3 to 4 tbsp butter
• Serve with tartar sauce, lemon wedges, and fresh parsley for garnish, if desired.
  1/2 cup tartar sauce, mayonnaise, or remoulade sauce (optional) | lemon wedges | chopped parsley (optional)
  

Nutrition

Calories: 194kcalCarbohydrates: 5gProtein: 6gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 118mgSodium: 493mgPotassium: 66mgFiber: 0.3gSugar: 1gVitamin A: 451IUVitamin C: 2mgCalcium: 29mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

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

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