Recipe courtesy of Iggy's Doughboys

Iggy's Clam Cakes

  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 100 clam cakes
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100-percent trans-fat-free vegetable oil, for frying

3 pounds self-rising flour

34 ounces chopped clams 

5 cups clam juice

1 1/2 teaspoons salt 

1 teaspoon ground white pepper 

Serving suggestions: tartar sauce or chowder


  1. Preheat a deep fryer with oil to 360 degrees F. Alternatively, fill a deep cast-iron pot halfway with oil and heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
  2. Place the flour, clams, clam juice, salt and pepper in a bowl, mix vigorously until combined. Let the mixture set up for 18 to 20 minutes.
  3. Using a cookie scooper, drop the batter in the hot oil. Once the clam cakes have browned up a little, about 2 minutes, submerge them until golden and crispy on the outside and fluffy on the inside, about 6 minutes. Serve hot with tartar sauce or dunk into chowder.