Clam Hash Cakes Recipes

CLAM FRITTERS

Steps:

• Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties.
• In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.

CLAM HASH CAKES

Steps:

• In a big skillet over medium heat, fry the bacon until it is crisp and fat is rendered, about 5-7 minutes; use a slotted spoon and remove bacon from skillet; drain bacon on paper towels, then crumble and set aside.
• Pour off all but 2 tablespoons bacon drippings from skillet.
• In a large bowl, use your hands to gently but thoroughly combine the potatoes, clams, bread crumbs, scallions, cream, parsley, thyme, oregano, hot pepper sauce, pepper, eggs, and baron.
• Divide mixture into 6 parts, forming each into a patty about 3 inches diameter.
• In the skillet used to cook the bacon, heat the bacon drippings and vegetable oil.
• Cook the hash cakes 5-7 minutes until the bottom is browned and crisp.
• Turn patties carefully using a spatula and cook 5-7 minutes until the other side is browned and crisp.
• Serve hash cakes with seafood sauce.

CLAMCAKES

Steps:

• Mix the flour, baking powder, salt, and white pepper in large bowl. Add the remaining ingredients and mix until well blended.
• In a pot fitted with a oil thermometer, heat the canola oil to 350 degrees. Using a 1/2 cup measure, scoop some clamcake mixture and carefully drop clamcakes into the hot oil. Deep fry in canola oil until golden brown.

CLAM BAKE

Steps:

• Place all ingredients in large pasta pot with a strainer and simmer until clams open and the corn is tender. Strain liquid and dump ingredients onto a large table for a great festive feast.

CLAM CAKES

Steps:

• Mix together the clams, their liquid or 1/4 cup water, the egg, cilantro, scallion, chile, baking soda, salt, and pepper. Add just enough flour to bind the mixture and form a stiff batter; start with 2 tablespoons and use more if you need it.
• Preheat a large skillet, preferably nonstick, over medium-high heat for 2 or 3 minutes, coat the bottom with oil, and heat for another minute. Drop the batter by spoonfuls into the skillet and smooth out the batter to make flat cakes. Do not overcrowd. Cook until browned, about 5 minutes, flip, and cook for another 5 minutes. Repeat with the remaining batter.
• Drain on paper towels and serve with Soy Dipping Sauce.

EASY CLAM CAKES

Steps:

• Mix clams, eggs, crushed crackers, parsley, and grated onion.
• In pan in hot butter, spoon clam mixture into 4 mounds, gently flattening each with back of spoon.
• Cook cakes until browned on both sides, about 3-5 minutes per side.
• Serve with tartar sauce and lemon wedges, if desired.

HERBED CLAM HASH

Steps:

• Sauté chopped bacon in heavy medium skillet over medium heat until fat begins to be rendered, about 2 minutes. Add potatoes and sauté until beginning to soften and brown, about 5 minutes. Add onion and bell pepper. Sauté until beginning to soften, about 3 minutes. Mix in drained clams and thyme. Cover skillet. Reduce heat to medium-low. Cook until all vegetables are tender and hash is cooked through, occasionally using spatula to turn hash over in sections, about 10 minutes. Uncover, mix in parsley and cook hash 5 minutes longer to crisp, occasionally pressing to compact. Season hash to taste with salt and pepper and serve immediately.