S. Irene Virbila

"Where to go clam digging among L.A. restaurants: Connie and Ted’s - You've got to have Josephine's clam cakes too, brought over from Providence's Friday lunch menu, served with the best tartar sauce in the West."

Jonathan Gold

"As there would be at any respectable Rhode Island clambake, there are clam cakes, rough and ready fritters studded with the tougher bits of the clam, moist but not gooey under their sturdy crusts, with some tartar sauce to dip them in if you are in the mood. (You are in the mood.)"

Maren Swanson

"I had to wait a moment to pop them in my mouth, but when I did, the corners of my mouth grinned with delight. The texture was warm, crispy, chewy, nicely seasoned and slightly citrusy from the squeeze of lemon I added to it."

Anita Lau

"Another of my favorites was Josephine’s Clam Cakes. These hush puppy-like fritters are dotted with clams and simply incredible. They were awesome on their own but you can also dip it in the accompanying tartar sauce."

Jeff Miller

"They've got deep-fried, next-level goodness, including these Josephine clam cakes (served w/ tartar sauce & fries)."

Black Tomato

"West Hollywood's Top 5 Dishes: Josephine's Clam Cakes at Connie and Ted’s - With lobster by the pound and Wild White Mexican Shrimp for mains, we’d start off this feast with Josephine’s Clam Cakes. You can choose from six or even a dozen of these handmade delights which make it a perfect little sharer to really wake up those taste buds for the meal ahead."

Jay Weston

"There is so much to enjoy on this amazing menu that my head swirls: I am crazy about Josephine’s clam cakes."

Kevin Hsu

"Clam cakes were fun and fluffy, with the salinity, as well as the texture of the bivalves really showing through. I didn't mind eating them alone, but a touch of tartar and a sprinkle of lemon made them all the better."