Rhode Island Clam Cakes

My daddy was born in Rhode Island, but moved to the south when he was a very young man. He brought with him a love for New England Clam Chowder and Rhode Island Clam Cakes. Any restaurant we went to when I was growing up, dad would order the chowder and then complain about it not tasting as good as what he could get at home in Rhode Island. When daddy was really hungry for clam cakes, my aunt Nancy would mail us boxes of the mix so daddy could get a taste of home. I was young so I never made them, but I loved to eat them too. It’s been a few years, and my daddy is no longer around to enjoy them, but I’ve since learned to make these from scratch. These give me such good feelings of my childhood, but it’s bittersweet because I miss my daddy.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons baking powder
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1 (6-ounce) can minced clams, undrained
  • 1 tablespoons dried onion flakes


  1. Mix all ingredients together. Drop by ice cream scoop full in hot oil (350°F) and fry until golden brown. Drain on paper towels.