Clam cake

Clam cake is a deep-fried dough ball, typically found in the New England region of the United States, that is mixed with chopped clams. The dish is a staple of Rhode Island cuisine and is often served at clam shacks, restaurants that specialize in seafood dishes.

History

The origins of the clam cake can be traced back to the early 20th century in Rhode Island. The dish was popularized by the restaurant chain Aunt Carrie's, which has been serving clam cakes since 1920. The recipe for clam cakes has been passed down through generations and remains a closely guarded secret.

Preparation

Clam cakes are made by combining chopped clams, flour, eggs, and seasonings into a batter. The batter is then dropped by spoonfuls into hot oil and deep-fried until golden brown. The result is a crispy exterior with a soft, clam-filled interior. Clam cakes are typically served with tartar sauce or a squeeze of lemon.

Variations

While the traditional clam cake is made with chopped clams, variations of the dish can include other types of seafood such as shrimp or crab. Some recipes also include additional ingredients like cornmeal or beer for added flavor and texture.

Cultural Significance

Clam cakes are a beloved part of Rhode Island culture and cuisine. They are a common sight at local festivals and events, and many Rhode Islanders have fond memories of eating clam cakes at the beach or at family gatherings. The dish is so popular that there is even an annual Clam Cake Crawl, where participants sample clam cakes from various restaurants and vote for their favorite.

See Also

• New England cuisine
• Seafood dishes
• Deep frying