Clam Cakes
Pan-fried clam cakes are a snap to make at home with canned minced clams and a few pantry staples.
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.
What You’ll Like About These Clam Cakes
Quick and easy. Made with pantry staples and ready in under 30 minutes.
Full of flavor. Old Bay seasoning and lemon juice give the cakes a briny, savory punch.
Pan-fried, not deep fried. They’re crisp and buttery without the mess of frying oil.
Great for sandwiches. The patty shape makes them ideal for sliders or buns.
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
- Drain the clams in a mesh sieve and gently press out excess liquid.
- In a mixing bowl, combine the clams with crushed saltines, seasoning, lemon juice, and optional parsley.
- Stir in the beaten eggs until the mixture is fully moistened.
- Shape the mixture into patties.
- Sauté the clam cakes in butter until golden brown on both sides and cooked through.
- 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.
How to Store
Refrigerate: Place leftover clam cakes in an airtight container and refrigerate for up to 3 days.
Reheat: Warm in a skillet or 350°F oven until heated through to restore crispness; avoid microwaving if possible.
Freeze: Freeze cooked clam cakes on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
Clam Cakes
Ingredients
- 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 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.
Nutrition
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.
