By Cranberry Clam Cakes with Orange Aioli is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Cranberry Clam Cakes with Orange Aioli captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Cranberry Clam Cakes with Orange Aioli becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Clam Cakes:
1 cup fresh or canned clams, chopped
1/2 cup dried cranberries, chopped
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 egg, lightly beaten
1/2 cup milk
2 tablespoons finely chopped parsley
Vegetable oil (for frying)
For the Orange Aioli:
1/2 cup mayonnaise
1 teaspoon orange zest
1 tablespoon fresh orange juice
1 small garlic clove, minced
Salt and pepper, to taste
PREPARATION STEPS
Prepare the Aioli:
In a small bowl, whisk together the mayonnaise, orange zest, orange juice, and minced garlic.
Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
Make the Clam Cake Batter:
In a large mixing bowl, combine flour, baking powder, salt, pepper, and paprika.
Add the egg and milk, stirring until just combined.
Fold in the chopped clams, cranberries, and parsley. Mix gently until incorporated.
Fry the Clam Cakes:
Heat vegetable oil in a deep skillet or frying pan over medium-high heat (about 350°F/175°C).
Scoop 1-2 tablespoons of batter for each clam cake and carefully drop into the hot oil.
Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove with a slotted spoon and drain on a paper towel-lined plate.
Serve:
Arrange the clam cakes on a serving platter. Garnish with extra parsley if desired.
Serve hot with the chilled orange aioli for dipping.
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Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Servings: 4
Calories: ~320 kcal per serving
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
