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Clams: Clam Cakes

Source of Recipe


Coastal Living, September 1998






List of Ingredients



• 1 pint shucked fresh clams *
  
• 1 cup crushed unsalted crackers
  
• 1/2 cup crushed round buttery crackers
  
• 4 green onions, minced
  
• 2 large eggs, lightly beaten
  
• 2 Tbsp all-purpose flour
  
• 2 Tbsp lemon juice
  
• 1/4 tsp freshly ground pepper
  
• 1/4 cup butter or margarine, divided
  
• Tartar Sauce (recipe follows)
  






Instructions



1. Drain clams, reserving 2 tablespoons juice. Chop clams, and set aside.
   
   
2. Stir together clams, reserved clam juice, unsalted crackers, and next 6 ingredients; shape into 12 patties.
   
   
3. Melt 2 tablespoons butter in large skillet over medium-high heat; add 6 patties, and cook 3 to 4 minutes on each side, or until golden. Repeat with remaining butter and patties. Serve immediately with tartar sauce.
   
   Makes 12 clam cakes.
   
   ........
   
   TARTAR SAUCE
   
   • 1 cup light mayonnaise
   • 2 tsp Dijon mustard
   • 2 green onions, minced
   • 2 Tbsp chopped dill pickles
   • 1 Tbsp capers, drained
   • 1 Tbsp lemon juice
   • 1 tsp Worcestershire sauce
   • 1/4 cup chopped dill
   • 1/4 tsp freshly ground pepper
   
   Whisk together mayonnaise and mustard. Stir in green onions and remaining ingredients. Cover and chill.
   
   Makes 1-1/4 cups.
   
   






Final Comments


* Two 6.5-ounce cans minced clams may be substituted for 1 pint shucked fresh clams. Drain clams, reserving 2 tablespoons juice.