× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Clam Chowder Potato Cakes

Share this

Print Recipe
Prep Method: Pan Fried


AppetizerSide DishMain DishSnack

Prep Time

20 Mins

Cook Time

10 Mins


Serves 4 (6-ounce portions *3 ounces per cake)


  • 2 cups Shredded Dehydrated Potatoes
  • As Needed Hot Water
  • ½ teaspoon Salt
  • 18.5 ounce can New England Clam Chowder
  • ¼ cup Chives, chopped
  • ¾ cup All Purpose Flour
  • 2 each Large Eggs, beaten
  • ¾ cup Panko Breadcrumbs
  • 3 tablespoons Vegetable Oil
  • As Needed Cocktail Sauce (Optional)
  • As Needed Tartar Sauce (Optional)


  1. Add the dehydrated shredded potatoes to a bowl and cover them with hot water. Ensure the water is at least an inch over the top of the potatoes.  Allow the potatoes to sit for 10 minutes to rehydrate.  This step can be done the day before if desired.
  2. Drain the potatoes very well and mix with the clam chowder, and chopped chives. Allow the mixture to chill in the freezer for 10-15 minutes.  While the mixture is cooling place the flour into one shallow bowl, the eggs in another, and the breadcrumbs in another.  At this point, the mixture should be relatively thick and shapeable by hand.
  3. Remove from the freezer and form the potato mixture in 2-1/2-inch patties. Once the patties are formed, dip each one into the flour, then the egg, then the breadcrumbs, ensuring they keep their shape with your hands as you bread them.  Set the patties on a plate, clean up and heat some oil over medium heat in a non-stick pan.  The patties can be completely frozen at this point for use later.
  4. Sauté the patties in the pan until they are golden brown on both sides and hot in the middle about 2-3 minutes per side.   Remove the chowder cakes from the pan and place them on a piece of paper towel to drain slightly.
  5. Serve the cakes while they are hot with cocktail sauce and tartar sauce if desired.

1 Review

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Nutrition Facts Per Serving









Vitamin C












Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up