On the Maine Coast, clam cakes are formed into large, flat patties and fried.

The cakes tend to be eaten dry, dipped in clam chowder or tartar sauce.

Tiny chunks of clam nestle themselves in the folds of the pillow, offering surprising bites of chewy meatiness as you down one of these little glories after another.

[5] The batter is made from flour, milk, clam juice, eggs and a leavening agent, typically baking powder.

[6] Local legend holds that clam cakes were first served at Aunt Carrie's, a seafood restaurant in Narragansett, Rhode Island in 1920.