Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Little neck clams in their shells

  2. 12-oz jar chopped clams with juice

  3. 1/2 cup 118ml Water - if using fresh clams

  4. 1 cup 62g / 2 1/5oz Yellow onion - coarsely grated (small)

  5. 1/2 cup 73g / 2.6oz Chopped green bell pepper

  6. 2 teaspoons 10ml Minced fresh flat-leaf parsley

  7. 2 teaspoons 10ml Minced fresh tarragon

  8. 1 cup 62g / 2 1/5oz All-purpose flour

  9. 1/4 cup 15g / 1/2oz Semolina flour

  10. 1 tablespoon 15ml Baking powder

  11. 1 teaspoon 5ml Cayenne pepper

  12. 1/2 teaspoon 2 1/2ml Salt

  13. 1/2 cup 118ml Milk

  14. 2 cups 396g / 13oz Eggs - separated (large)

  15. 2 tablespoons 30ml Unsalted butter - melted

  16. 1 teaspoon 5ml Fresh lemon juice

  17. 1/4 cup 59ml Vegetable oil - (about) Tartar Sauce

  18. 1 cup 237ml Mayonnaise

  19. 3 tablespoons 45ml Finely-chopped red onion

  20. 1 teaspoon 5ml Finely-minced fresh flat-leaf parsley

  21. 1 teaspoon 5ml Capers - drained, chopped

  22. 1 teaspoon 5ml Chopped cornichon or dill pickle

  23. 1 Anchovy fillet - chopped

  24. 1 teaspoon 5ml Fresh lemon juice Salt - to taste Cayenne pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To make the clam cakes: If using clams in their shells, combine the clams and water in a large skillet. Bring to a boil, reduce heat to a simmer, then cover. Steam for 3 to 4 minutes, or until the shells open. Discard any clams that do not open. Remove from heat and let the clams cool in their shells. Take the meat out of the shells. Strain the clam juice, reserving 3/4 cup. Coarsely chop the clam meat. This will produce approximately 1 1/4 cups of chopped meat. If using jarred clams, drain well, reserving 3/4 cup of the juice. In a medium bowl, combine the chopped clams, bell pepper, parsley, and tarragon; set aside. In a large bowl, combine the all-purpose flour, semolina flour, baking powder, cayenne pepper, and salt. In a medium bowl, whisk together the milk, reserved or bottle clam juice, egg yolks, melted butter, and lemon juice. Stir the liquid ingredients and clam mixture into the dry ingredients to form a batter; set aside. In a large bowl, beat the egg whites until stiff, glossy peaks form. Fold them into the batter. Let the batter stand for 15 minutes. In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Spoon in about 3 tablespoons of the batter for each clam cake (about 4 per batch). Cook, turning once, until lightly browned on each side, about 3 minutes total. Place the cakes on a plate in a low oven to keep warm. Repeat the process, adding more oil as needed, until all the batter is used. Serve hot with Tartar Sauce. To make the Tartar Sauce: In a medium bowl, combine all of the tartar sauce ingredients and stir to blend. Cover and refrigerate until ready to use. This sauce can be made up to 2 days ahead. This recipe yields 6 appetizer servings.


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