I copied this from Seafood Expressions, a cookbook by Normand Leclair of the Red Rooster Tavern in North Kingstown. It's very good

07/16/1997
RED ROOSTER TAVERN CLAM CAKES
2½ cups flour
1 teaspoon sugar
4 teaspoons baking powder
3 eggs
½ cup milk
1 cup clam broth
2 cups chopped clams
Oil for deep frying

Mix all ingredients except oil until smooth. Heat oil to 350 degrees. Spoon batter into oil a spoonful at a time. Cook until golden. Drain on paper towels.

Clam cakes can be kept warm in a low oven until all are cooked.

-- Westerly