http://www.cooks.com/recipe/95yo5rv/r-i-clam-cakes.html
R. I. CLAM CAKES	 
2 eggs
1/2 tsp. paprika
1 tsp. fresh chives or parsley, chopped
1/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. sugar
1/2 c. milk
1 small can minced clams
1/2 c. clam broth or liquid
2 c. flour
2 tsp. baking powder

Drain clams well, reserving 1/2 cup of clam broth liquid. 
Combine all ingredients. 

Drop by tablespoonfuls into medium hot oil in a deep fryer or 
heavy skillet.

Oil that is too hot or cakes which are too large will 
cause burning or uncooked centers. Adjust temperature 
up or down slightly to compensate. 
A good starting temperature is 360 degrees.

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. Fry only a few at a time.

Drain on paper towels. Serve with tartar sauce or 
Portuguese hot sauce, or just garnish with slices of lemon 
and a few sprigs of fresh parsley or kale. These are best 
while still warm, but can be served at room temperature as well.

These are an old New England favorite and have been served 
at Cape Cod clam shacks and Rhode Island sea-side diners for
 generations.