Clam cakes (also known as clam fritters) are a New England food, most commonly found in Rhode Island although they can also be found in Connecticut, Maine, and Massachusetts. Each clam cake is a deep fried ball-shaped mixture containing chopped clam (usually quahog) combined with various other ingredients to give it a firm consistency once fried. The batter is made from flour, milk, clam juice, eggs and a leavening agent, typically baking powder. Hank Shaw once described it as, "think clam beignet, or donut hole. Only savory. Crispy, golden brown on the outside, pillowy and light on the inside. Steam rises from the first bite. The slightest aroma of brine surrounds you. Tiny chunks of clam nestle themselves in the folds of the pillow, offering surprising bites of chewy meatiness as you dow