Golden Clam Cakes with Creamy Remoulade

A New England boardwalk classic, clam cakes shine with minced clams folded into a cornmeal-kissed batter and fried until golden. Crisp outside and tender within, they meet a tangy creamy remoulade brightened by capers, Dijon, and pickle relish.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 480 cal
• 18g protein
• 38g carbs
• 28g fat
• 3g fiber

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Ingredients

• 2 cups fresh minced clams or drained canned clams
• 1 1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tsp baking powder
• 2 large eggs
• 3/4 cup whole milk
• 3, sliced green onions
• 1 rib, finely diced celery
• 3/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp, chopped capers
• 2 tbsp pickle relish
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups neutral frying oil

Instructions

1. 1In a medium bowl stir together the mayonnaise, Dijon, chopped capers, pickle relish, lemon juice, hot sauce, and paprika until smooth. Taste the remoulade, adjust seasoning, then cover and chill so the flavors meld while you make the cakes.
2. 2Drain the clams well if using canned and pat dry; roughly chop any larger pieces. In a large mixing bowl whisk the flour, cornmeal, baking powder, salt, pepper, and remaining paprika.
3. 3In a separate bowl beat the eggs with the milk. Pour the wet mixture into the dry ingredients and stir just until a thick batter forms. Fold in the clams, sliced green onions, and diced celery; the batter should be scoopable and studded with clam pieces.
4. 4Heat 1½ inches of neutral oil in a deep skillet to 350°F. Line a sheet pan with a wire rack. Using a ¼-cup measure or large cookie scoop, carefully drop mounds of batter into the hot oil, flattening slightly with the back of a spoon.
5. 5Fry the cakes in batches of 3 or 4 for 3 to 4 minutes per side, turning once, until both sides are deep golden brown and the centers feel set. Maintain oil temperature between 340–360°F so the coating stays crisp without greasiness.
6. 6Transfer finished cakes to the wire rack and sprinkle lightly with salt while still hot. Keep warm in a 200°F oven if needed while you finish the remaining batches.
7. 7Give the chilled remoulade a quick stir. Arrange the golden clam cakes on a platter with a generous bowl of remoulade in the center for dipping or spooning.
8. 8Serve right away so the exterior stays crunchy and the clam-packed interior stays tender. Offer extra lemon wedges and hot sauce on the side for guests who want more brightness or heat.