Prep Time: 20 min.

Cook Time: 20 min.

Yield: 6-8 servings


2 Sleeves of Saltine Crackers

2 Cans of Snow's Chopped Clams (6ounce cans)

1/2 Vidalia or Sweet Onion - finely minced

2 Teaspoons of grated horseradish (optional)

2 Tablespoon of Old Bay Seasoning

Tablespoon of Italian Seasoning

1 Teaspoon of Paprika

1 Teaspoon of Pepper

1 Teaspoon of Salt

4 Large Eggs (divided)

1 cup of Panko Bread Crumbs

Vegetable oil for pan-frying


In a food processor pulverize the saltine crackers into very fine pieces.  Add the Old Bay, salt, pepper, Italian seasoning and paprika and set aside.

Finely mince the onion.  Beat 2 of the 4 eggs. Add the onions & the 2 eggs to the Panko breadcrumbs.

Open the clams and do not drain them completely.  Keep a little of the juice to add moisture to the mixture. Add the horseradish and run the clams through a food processor to finely chop.

At this time, add about 1 inch of canola oil to a dutch oven or deep cast iron frying pan.  Allow the oil to get hot, but not beyond 350 degrees. About 3 minutes.

While the oil is heating, thoroughly mix the clams, the 2 remaining eggs and the dry ingredients. Form into 4-inch patties.  Lastly, press the patties in to the panko breadcrumbs on each side.  This finishing touch allows the clam cakes to be chewy on the inside with a great crispy coating on the outside.  Place in the oil and cook on each side for approximately 3 minutes.

Place paper towels on a plate and remove the clam cakes from the oil.  Pat off any excess oil.

Tarter sauce is the best condiment to have for these.  It's just relish and mayo, with some tasty additions, mixed together.



1 cup mayonnaise

½  cup dill pickle relish

2 Tablespoons grated onion

1 Tablespoon chopped capers

2 Tablespoons minced fresh parsley


In a medium bowl, mix together all ingredients.  Refrigerate at least one hour to meld flavors.



Old Fashion DownEast Clam Cakes

Clam cakes to Mainers are like a taste of summer - all year long. Just their taste brings back fond memories of summer clam shacks that dot the Maine coast. Crispy, golden brown on the outside, these clam cakes are pillowy and light on the inside. Tiny chunks of clam nestle themselves in the folds of the pillow, offering surprising bites of chewy meatiness as you down these little glories one after another.