Cooking Instructions:

Harmon’s Clam Cakes can be cooked frozen or thawed. Pan fry or deep fry in hot oil (375º) until golden brown, about 3 minutes.

The History of Harmon’s Original Maine Clam Cakes

Harmon’s Clam Cakes were born right at the beach, at what is now the Higgins Beach Inn in Scarborough. Proprietor Ed Higgin’s wife, Ora, chopped up meaty, fresh-caught quahog clams; mixed them with their own juice, bread crumbs, egg, and spices; and fried them in the purest shortening. Her clam cakes soon became famous with summer visitors from Boston, Philadelphia and beyond.

Ed, Ora and her recipe moved to the Conora Restaurant up the road in the 1940s. Clam cakes remained a menu standby when their daughter, Constance, and son-in-law, Lawrence Harmon, took over the restaurant. Their daughter, Jean, grew up eating, serving and cooking Grandma Higgins’ clam cakes... and in 1978, she first captured all their fresh, wild-caught flavor in the frozen Harmon's Clam Cakes you're about to enjoy. When asked what makes Harmon’s Clam Cakes so tasty, Jean’s reply is always the same: "It's the fresh clams!"