Clam Cakes
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.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Clams, Fish and Seafood
- Cuisine: New England
Ingredients
Scale
- 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.
Find it online: https://classic-recipes.com/clam-cakes-recipe/