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LOCATION: Recipes >> Shellfish >> Clam Cakes 01

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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.

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