Air-Fryer Clam Cakes: A Quick, Crispy Treat

Clam cakes are a popular snack along the Eastern US seaboard, especially in Rhode Island, Maine, Massachusetts, and Connecticut. They are often served as a beachside snack or appetizer, and can be paired with a bowl of clam chowder for a hearty meal. Clam cakes are typically made with fresh or canned clams, eggs, milk, flour, and spices, and are fried until golden brown and crispy.

You can also make clam cakes in an air fryer by following a few simple steps. First, prepare the batter by mixing together the liquid and dry ingredients separately, and then combining them. The liquid ingredients typically include clam broth, milk, and eggs, while the dry ingredients include flour, baking powder, and spices. You can also add chopped clams to the batter for a more textured cake.

Once the batter is ready, drop spoonfuls of it into the air fryer basket and cook at a temperature of around 350-375 degrees Fahrenheit for 5-10 minutes, depending on the desired level of crispness. Serve the clam cakes hot with a side of tartar sauce or clam chowder for dipping.

So, if you're craving a taste of coastal New England, why not try making some clam cakes in your air fryer? They're sure to be a delicious treat!

Clam cake ingredients and preparation

To make clam cakes, you'll need clams, flour, eggs, milk, clam broth, salt, and baking powder. You can also add spices, cheese, or jalapeños for extra flavour. Clam cakes are typically served with tartar sauce or clam chowder for dipping.

Ingredients

• Fresh or frozen little neck clams (quahogs)
• 3 large eggs, lightly beaten
• 1 1/2 cups chopped clams
• 2 1/2 teaspoons baking powder
• 3 1/2 cups all-purpose flour
• 1/2 cup buttermilk
• 1/2 cup clam broth
• 1/2 cup cold beer
• 2 teaspoons maple syrup
• 1 teaspoon ground white pepper
• Salt
• Vegetable oil, for frying

Preparation

• Mix all the liquid ingredients together except the beer.
• Mix all the dry ingredients together.
• When your oil is hot, add the beer to the liquid ingredients and mix gently.
• Stir in the dry ingredients just until combined.
• Drop a tablespoon of batter into the hot oil at a time. Do not overcrowd the pot.
• Fry until golden brown on both sides, about 5-8 minutes.
• Drain on paper towels and sprinkle with sea salt while still hot.
• Serve hot with tartar sauce or dunk into clam chowder.

Air fryer temperature and duration

If you are using an air fryer, it is recommended to cook the clam cakes at 350°F for 5 to 7 minutes. This will ensure that they are heated through and that the batter is cooked.

If you are cooking frozen, pre-cooked clam cakes, it is best to cook them directly from frozen without thawing them first. You can cook them in the air fryer at 375 degrees F for 6 to 10 minutes, shaking the basket several times during the cooking process.

For raw, uncooked clam cakes, you can use the same recipe, but it is recommended to spray some cooking spray on them to ensure they crisp up. Set your air fryer to 375 degrees F and cook for 5 to 7 minutes.

It is important to note that the cooking time may vary depending on the size of your clam cakes and the specific model of your air fryer, so be sure to keep an eye on them to avoid overcooking or undercooking.

Oil type and quantity

When making clam cakes in an air fryer, the type and quantity of oil used can vary depending on your preferences and the specific recipe you are following. Here is an instructive guide on oil type and quantity for making clam cakes in an air fryer:

Oil Type:

The choice of oil is essential for achieving the desired flavour and texture of your clam cakes. Here are some recommended oil types:

• Canola oil: A popular choice for frying, as mentioned in one recipe, canola oil can help you achieve a golden brown colour and a crispy texture.
• Peanut oil: Traditional oil used in frying clam cakes, as suggested in one source. It imparts a distinct flavour and contributes to the overall taste of the dish.
• Vegetable oil: As mentioned in a recipe for frying clam cakes, vegetable oil is a suitable option and can help create a crispy exterior.
• Other options: Depending on your preference, you can also use oils such as avocado oil or olive oil. These oils have a higher smoke point and can add a unique flavour to your clam cakes.

Oil Quantity:

The quantity of oil used will depend on the method you choose for cooking your clam cakes. Here are some guidelines:

• Deep frying: For deep frying, you will need a sufficient quantity of oil to completely submerge the clam cakes. This method requires a deeper pot or vessel to accommodate the oil and clam cakes.
• Air frying: When using an air fryer, you don't need to submerge the clam cakes in oil. A light spray of cooking oil on the clam cakes before placing them in the air fryer should suffice. This method uses less oil and is a healthier alternative to deep frying.
• Pan frying: For pan frying, use enough oil to coat the bottom of your pan. You may need to adjust the quantity of oil based on the size of your pan and the number of clam cakes you are cooking.

It is important to maintain the proper oil temperature for frying, as mentioned in one source. Aim for around 350°F (177°C) to ensure your clam cakes cook evenly and achieve the desired golden brown colour and crispy texture. Remember to monitor the oil temperature to prevent overheating or undercooking your clam cakes.

Batter consistency

The consistency of the batter is crucial in achieving the perfect clam cakes. A good batter should be smooth and lump-free, with a thick yet pourable consistency. The thickness of the batter affects the final texture of the clam cakes, so it's important to get it right.

To achieve the desired consistency, start by mixing the dry ingredients, including the flour, baking powder, and any spices or seasonings. In a separate bowl, combine the wet ingredients, such as eggs, milk, and clam broth. Gradually add the dry ingredients to the wet mixture, stirring continuously until everything is well combined. The batter should be thick but still pourable. If it becomes too thick, you can adjust the consistency by adding a small amount of milk or water.

Letting the batter rest for a few minutes is essential. This allows the ingredients to meld and ensures that the dry ingredients absorb the liquid evenly. This resting period helps to create a more consistent batter and improves the overall texture of the clam cakes.

When frying the clam cakes, it's important to use oil heated to the correct temperature. The ideal temperature range is between 350°F and 375°F. If the oil is too cold, the clam cakes will absorb more oil, resulting in greasy cakes. On the other hand, if the oil is too hot, the cakes will burn on the outside while remaining uncooked on the inside.

To test if the oil is ready, use a candy or cooking thermometer to ensure it reaches the desired temperature. You can also drop a small amount of batter into the hot oil. If it sizzles and rises to the top, the oil is ready for frying. Fry the clam cakes in batches to maintain consistent heat and prevent overcrowding in the pot.

By following these tips and paying attention to the batter consistency, you'll be well on your way to creating delicious and crispy clam cakes in your air fryer.

Serving suggestions

Clam cakes are a versatile dish that can be served in a variety of ways, depending on the occasion and your personal preferences. Here are some serving suggestions to elevate your air-fried clam cakes:

As a Snack or Appetizer:

• Serve the clam cakes hot with a side of tartar sauce or remoulade for dipping. A dash of malt vinegar can add a burst of acidity.
• For a refreshing beverage pairing, enjoy your clam cakes with a cold beer or a glass of iced tea.

As a Hearty Meal:

• Create a seafood feast by pairing clam cakes with steamed lobster and corn on the cob.
• Serve the clam cakes alongside a bowl of creamy New England clam chowder for a filling and flavourful meal.

For a Unique Twist:

• Add some spice to your clam cakes by mixing in chopped jalapeños or red pepper flakes to the batter.
• For a cheesy delight, incorporate grated cheddar or Parmesan cheese into the clam cake batter.

For a Traditional New England Experience:

• Clam cakes are often served as a finger food or alongside a bowl of clam chowder, transporting you to the seaside of Rhode Island, Maine, Massachusetts, or Connecticut.
• For an authentic New England experience, enjoy your clam cakes with a glass of Chardonnay or Sauvignon Blanc to complement the rich flavours of the dish.

Frequently asked questions