Linguica Clam Cakes

  • Yield : 12
  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m

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Linguiça Clam Cakes
What is Summer without linguica clam cakes. Something you might have never heard of, but frankly, irresistible—As a kid, I remember getting clam cakes at Lincoln Park in North Dartmouth, MA. Such a great New England treat. but now with linguiça in it? The crispy pieces on linguica on the edges of the clam cakes are irresistible!


  • 8 oz.( ½ pound) of chopped clams, drained
  • ⅓ cup ground linguica or chourico
  • Dry Ingredients:
  • 2 cups flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon onion powder
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • 1 teaspoon sugar
  • Wet Ingredients:
  • 1 egg
  • ¾ cup claim juice
  • ¼ cup milk


Step 1

In a bowl mix together the dry ingredients and set aside.

Step 2

In another medium bowl mix together wet ingredients.

Step 3

Add dry ingredients to the wet ingredients, a little at a time, stirring well until the mixture is sticky.

Step 4

It is not necessary to cook the linguica or chourico before adding to batter. Mix in clams and linguica or chourico.

Step 5

Drop by tablespoon into medium hot oil in a deep fryer or heavy skillet. A good starting temperature is 375 degrees.

Step 6

The clam cakes will float; turn them over gently as they rise to fully cook both sides. Do not overload the cooker, as this will reduce heat too much.

Step 7

Drain on paper towels. These are best while still warm, but can be served at room temperature as well.

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