Clam cakes, a favorite of mine growing up, are pan-fried like crab cakes. They are a fun addition to a “full–New English” breakfast, but also work for lunch or as a first course.
Makes about 8 small cakes
• 1½ dozen littleneck clams, steamed, shucked, and chopped (see Steamed Clams recipe; or about ¾ cup chopped clams); clam liquor reserved for another purpose
• About 3 tablespoons extra-virgin olive oil or neutral vegetable oil
• 1 small onion, peeled and chopped
• 2 tablespoons chopped Italian parsley (about ½ a bunch)
• 1 teaspoon chopped dill
• 5 tablespoons breadcrumbs
• 1 egg plus 1 egg white, lightly beaten
• 1½ teaspoons all-purpose flour
• Pinch freshly ground black pepper
• About 2 tablespoons butter
1. Place the chopped clams in a bowl. Heat a skim of oil in a small skillet over medium heat. Add the onions and cook, stirring frequently until they are soft, about 5 minutes. Turn off the heat and add the parsley, dill, and breadcrumbs. Stir to combine then add the mixture to the chopped clams.
2. Add the eggs and flour, season with pepper, and mix well. Form 8 patties – they will be wet but should just hold together. (You can add a bit more flour to bind further.) Put the patties on a plate and chill thoroughly.
3. Immediately before serving, heat 1 tablespoon each of butter and oil in a mid-sized skillet over medium-low heat. Working in batches if necessary to avoid crowding the pan, carefully add the clam cakes, pressing down gently with a spatula to flatten a little, and cook until they are nicely browned, about 4 minutes per side. Serve with Tabasco, lemon wedges, or tartar sauce.
