Deep Fried Clam Cakes with Remoulade

Beloved along the New England coast, clam cakes turn fresh chopped clams into crisp cornmeal fritters. Old Bay and scallions season the deep-fried batter, finished with a cool, tangy remoulade.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 580 cal
• 24g protein
• 42g carbs
• 36g fat
• 3g fiber

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Ingredients

• 1 lb chopped fresh shucked clams
• 1.5 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tsp baking powder
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1.5 tsp Old Bay seasoning
• 2 large eggs
• 3/4 cup whole milk
• 3 Tbsp unsalted butter melted
• 1/2 cup finely sliced scallions
• 1/4 cup chopped fresh parsley
• 5 cups neutral oil for frying
• 3/4 cup mayonnaise
• 2 Tbsp Dijon mustard
• 1 Tbsp chopped capers
• 2 Tbsp dill pickle relish
• 1 Tbsp lemon juice
• 1 tsp hot sauce
• 1/2 tsp garlic powder

Instructions

1. 1Chop the clams into small bite-size pieces and pat them dry so the batter does not become watery. Set aside.
2. 2In a large bowl whisk flour, cornmeal, baking powder, salt, pepper, and Old Bay. In a separate bowl beat eggs, milk, and melted butter.
3. 3Pour the wet mixture into the dry ingredients and stir just until combined; the batter will be thick. Fold in the chopped clams, scallions, and parsley. Do not overmix.
4. 4Heat oil in a deep heavy pot to 350–355°F. Line a sheet pan with a wire rack.
5. 5Using a ¼-cup measure or large cookie scoop, carefully drop portions of batter into the hot oil. Fry 3 to 4 cakes at a time so the temperature stays steady.
6. 6Cook 3 to 4 minutes, turning once, until deep golden brown on both sides and cooked through the center. Transfer to the rack and sprinkle lightly with salt.
7. 7While cakes fry, whisk mayonnaise, Dijon, capers, relish, lemon juice, hot sauce, and garlic powder into a quick remoulade. Taste and adjust seasoning.
8. 8Serve the hot clam cakes stacked on a platter with a bowl of remoulade for dipping or drizzling. Offer lemon wedges on the side.