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
Total Time: 25 minutes
Yield: 4 servings
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 clam 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
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 clam 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
