This is my own recipe. I wanted a better cake; so I experimented with yeast and found it superior to baking powder. If you prefer to use the powder, see my video for Clam Fritters. The “cakes” (they are known as “clam cakes” in New England) get their flavor not only from the clams but from the broth. I grew up with these in Connecticut and I love them. This video replaces an older one that was produced about five years ago. And some people tell me my videos have a natural ASMR quality.
See all my recipes on my web site:
http://www.white-trash-cooking.com/

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16 Comments

gitit giitit · August 13, 2019 at 10:23 pm

I haven't had clam cakes in almost 20 years and this looks like the closest recipe to Rocky Points. So definitely trying this recipe this week

Paul Desrosiers · August 13, 2019 at 10:23 pm

I was only five years old when my family left Rhode Island but I will always remember my mother's clam cakes and my coffee milk.
I'm going to try your recipe.

Antoine Michaels · August 13, 2019 at 10:23 pm

I like the yeast idea and must say they are prettier done this way. if you used minced clams I think they would look even better without the black spots

Dolly Casey · August 13, 2019 at 10:23 pm

Being from Old Orchard Beach Maine…………We never made clam cakes as ball……….we made them in the form of a hamburg patty.

Anje Daigle · August 13, 2019 at 10:23 pm

I alway thought that the original clam cakes had yeast in them. I would go to Aunt Carrie's in Narragansett and eat them on the beach 🙂 Great memories!

Katie Thielen · August 13, 2019 at 10:23 pm

I prefer yeast over baking powder as well. Definitely will try this recipe, thank you so sharing ❤️

James J · August 13, 2019 at 10:23 pm

Thank you so much for this recipe. I moved away from the East Coast to California 17 years ago. I have been trying to make clam cakes at home ever since. I have made them from scratch, I have used Bisquick and even pancake batter, and they never tasted like the texture of the clam cakes I grew up on camping in Rhode Island. George's and the Portside in Galilee were always the best. My clam cakes always came out too heavy and…well, too clammy. I always felt some ingredient was missing. I'm thinking yeast is now the answer.

J R · August 13, 2019 at 10:23 pm

Hi MHG im so glad I found your channel again!😀just subscribed 👍🏻

Judith Loue · August 13, 2019 at 10:23 pm

I've always used baking powder for Gnarly Clam Fritters……once again, I am learning something new from your video….next time, I'll try the "yeast" method.

By the way, if people can't find clam juice……Better Than Bouillon makes a "Clam Base" that works well…once one figures the correct proportion of water-to-base (too strong and it tastes icky)……..Thumbs Up for the video….you're a great teacher!

Pamela Kelly · August 13, 2019 at 10:23 pm

They look delicious!

Gabby Deveau · August 13, 2019 at 10:23 pm

thanks,gotta try,hubby would love.

s murphy · August 13, 2019 at 10:23 pm

You are bringing back so many memories of summers at Rocky Point. I can still remember sitting at the long tables eating clam chowder and clam cakes. Thanks for the memories.

Cat Lover · August 13, 2019 at 10:23 pm

I love your recipes and videos. You also have a very calming voice!

mariclar53 · August 13, 2019 at 10:23 pm

Your recipes are so wonderful, I can't Waite to try your clam cakes they look so delicious .

Courtney Willingham · August 13, 2019 at 10:23 pm

These look yummy. This may be a way to get my children to eat calms . Do you think this recipe would work with other seafoods?

ShalimarPerfume · August 13, 2019 at 10:23 pm

When I first glanced at the picture icon of this video, without reading the title, I thought to myself, he can't be making Dutch oliebollen, is he? Then to my surprise you made a savoury version with clams. That's cool.

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