A Tradition That Connecticut Should Not Forget: Clam Fritters

Are you planning on serving seafood during your Christmas and New Year's Eve celebrations this year? I have a suggestion for you - Don't forget about an old New England culinary treat - Clam Fritters/Cakes

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The one must-have food offering that I have to eat every time I go to The Big E is visit the Rhode Island building to eat a couple orders of fresh clam cakes. For years, Rhode Island's Kenyon's Grist Mill was the clam cake mix supplier for the Big E, but that ended in 2019. If you miss them, you can pick up a box of their mix at most Big Y locations around Connecticut, or you can just plan on going to the Durham Fair, they're still welcomed there.

What's the difference between a Clam Fritter and a Clam Cake? Not much, both are basically made with chopped ocean clams, encased in a fluffy batter, fried in oil. Clam fritters are rounded out little balls, while Northern New England and Rhode Island prefer clam cakes, which are are flattened out. I do not make clam cakes, I add way more chopped clams then the traditional recipe calls for, and it really depends on if you use 1/4 cup servings or more.

Where can you find clam cakes year-round in Connecticut? New London County. The closer you are to Rhode Island, the better your chance on finding them on a menu. According to some, the clam cake was invented at Aunt Carrie's in Narragansett, Rhode Island in 1920. 104 years later, go to Big Y and buy a box of Kenyon's, let's keep this tradition alive.