Clam Cakes with Lemon Sauce Recipe

Clam replaces crab in this clam cake recipe topped with a sweetened lemon sauce. Soy sauce gives an Oriental flair. Feel free to substitute crab for the clams, if you wish.

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

• Clam Cakes:
• 1/3 cup dry bread crumbs
• 1/4 cup finely-minced red bell pepper
• 2 Tablespoons chopped chives
• 1 Tablespoon cornstarch
• 3 large eggs
• 1 Tablespoon soy sauce
• 1/4 teaspoon white pepper
• 2 cans (6 ounces each) minced clams, rinsed and drained
• 2 Tablespoons vegetable oil, divided
• .
• Lemon Sauce:
• 3 Tablespoons granulated sugar
• 1/4 cup water
• 2 Tablespoons soy sauce
• 1 Tablespoon lemon juice
• 1 teaspoon cornstarch
• 1 teaspoon grated lemon rind

Preparation:

Clam Cakes:
Place bread crumbs, red bell pepper, chives, and cornstarch in a large bowl and stir to combine. Whisk together eggs, soy sauce, and white pepper. Fold egg mixture and minced clams into the dry ingredients.

Place a large skillet over medium-high heat. When hot, add 1 tablespoon of the oil and swirl to coat the bottom of the pan. Drop crab mixture by the heaping tablespoon into the hot skillet, making 6 to 7 cakes. Cook 2 minutes, until bottoms are golden and tops are firm. Flip clam cakes and cook an additional 2 minutes. Repeat with remaining oil and clam mixture. Serve with warm lemon sauce.

Lemon Sauce:
Combine sugar, water, soy sauce, lemon juice, cornstarch, and lemon rind in a small saucepan. Bring to a low boil and cook, stirring constantly, for 1 minute. Remove from heat and serve warm with clam cakes.

Yield: 4 servings