Recipe Archives->Shellfish->Clam Cakes 01

Clam Cakes

butter
2 tablespoons minced onion
1/2 c soft bread crumbs

2 beaten eggs
1/2 c cream
2 c canned clams
1/2 c minced celery
1/2 teaspoon dry mustard
1 tablespoon lemon juice
2 tablespoons chopped parseley
1/2 teaspoon salt
1/2 teaspoon paprika

Melt 2 tablespoons butter in a skillet.  Add onion and bread crumbs
and saute for 3 minutes.

Combine eggs, cream, clams, celery, mustard, lemon juice, parsley,
salt and paprika.  Add crumb mixture to this.

Chill mixture for 2 hours. Shape into cakes. Dust them lightly with
flour or bread crumbs.

Melt in a skillet 1 tablespoon butter.  Quickly brown the cakes on
both sides.  Lower the heat and cook the cakes slowly for about 6
minutes longer.

Varation:

Dip the cakes in crumbs, then in 1 egg diluted with 1 tablespoon
water and again in crumbs. If you do, permit them to dry for 15
minutes, then fry until golden in deep fat heated to 375 degrees.

Printable version: clam-cakes01.txt.