Clam cakes are a summer tradition throughout New England, most commonly found in Rhode Island, Connecticut, and Massachusetts. It is a deep-fried combination of chopped clams (usually quahog clams) and batter, usually consisting of flour, milk, clam juice, eggs, and a leavening agent.

The cakes are crispy and golden brown on the exterior, with a light and fluffy texture on the interior. They are especially popular during the clamming season, when clams are in abundance and must be used quickly so they do not spoil over time. Clam cakes are served throughout coastal New England, at restaurants and roadside stands, typically consumed as finger food and accompanied by a bowl of clam chowder for dipping.