Clam Cakes
Clam cakes are a beloved New England fritter, typically made from a dough of flour, milk, eggs, and chopped clams, then deep-fried to a golden brown. They are a staple of coastal summer cuisine, especially popular in Rhode Island and southeastern Massachusetts, often served with a side of tangy clam chowder for dipping.
🍽️ Nutrition at a glance
As a deep-fried dough-based food, clam cakes are high in carbohydrates and fat, with a moderate amount of protein from the clams. A typical serving of two to three cakes can range from 400 to 600 calories, providing iron and B vitamins from the clams alongside the energy-dense batter.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 12 g |
| Carbs | 48 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 850 mg |
| Iron | 4 mg |
| Calcium | 80 mg |
| Potassium | 250 mg |
| Phosphorus | 150 mg |
| Vitamin B12 | 12 mcg |
| Niacin (B3) | 2.5 mg |
| Selenium | 20 mcg |
| Zinc | 2 mg |
Per 3 pieces (180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, clam cakes are a quintessential part of New England's summer 'shore dinner' tradition, embodying a casual, seaside culinary experience. Nutritionally, they offer a unique combination of quick energy from the fried dough and a modest boost of micronutrients like zinc and selenium from the clams.
