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Emeril's Clam Cakes With Tartar Sauce

  • Yield: About 31/2 dozen


  • 2 1/4 cups chopped fresh clams (about 30 cherrystone clams) *see note
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon Essence, plus more for dusting
  • 1/8 teaspoon cayenne
  • 1 large egg, beaten
  • 1/2 cup milk
  • 1/2 cup clam juice
  • 3 tablespoons chopped shallots
  • 1 tablespoon finely chopped green onions
  • 1 tablespoon minced parsley
  • 1 teaspoon minced garlic
  • Vegetable oil, for frying
  • Tartar Sauce
  • Chopped parsley leaves, garnish
  • Lemon wedges


  • Drain the clams while making the batter.
  • Into a large bowl, sift the flour, baking powder, salt, Essence, and cayenne. Add the egg, milk, and clam juice, and mix to make a thick batter. Fold in the clams, shallots, green onions, parsley, and garlic.
  • In a large cast iron skillet, or deep saute pan, heat enough oil to come 2 to 3 inches up the sides of the pan to 350 degrees F.
  • Drop the batter by the tablespoonful into the hot oil and cook, turning once, until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with Essence.
  • Arrange the fritters on a large platter, with the tartar sauce in a bowl in the center. Garnish with the parsley and serve with lemon wedges on the side.