Clam Cakes

Servings: 6 – 8 cakes

Fresh
1 lb. minced clams
2 eggs
1/4 small onion
2 garlic cloves

Pantry
3/4 cup breadcrumbs
3 Tbsp. corn meal
1 Tbsp. all-purpose flour
3 Tbsp. canola oil, divided

Make filling
Mince the onion, yielding approximately 2 Tbsp. Mince the garlic. In a large mixing bowl, combine the onion, garlic, breadcrumbs, and clams. In a separate bowl, lightly beat the eggs. Add the eggs to the clam mixture and stir to combine.

Prepare coating
Mix the cornmeal and flour in a shallow bowl and set aside.

Form patties
Cut eight 4-inch square pieces of wax paper. Measure 1/4 to 1/3 cup of the clam mixture and form with hands into a pattie. Coat the patties with the cornmeal-flour mixture and place on a plate. Put a piece of wax paper on top of the pattie, and repeat until all of the clam mixture is used.

Cool cakes
Refrigerate the plate of calm cakes for at least one hour before cooking.

Cook cakes
Heat 1 Tbsp. of oil in a large non-stick skillet over medium heat. Add three or four clam cakes depending on the size of the skillet. Cook for two to three minutes on each side. Repeat until all clam cakes are cooked, adding oil as needed.

Serve
Serve warm with Tartar Sauce.

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