Written by Morgan Rohrbach
Tuesday, 28 April 2009 13:07
This recipe can be made with any type of clam, salmon, crabmeat and/or shrimp.
1 pound razor clam meat
3 tbs olive oil
½ cup diced scallions
1 teaspoon minced garlic
¼ minced bell pepper
1 egg, lightly beaten
¼ cup mayonnaise
1 tbs Dijon mustard
Salt and pepper to taste
¼ cup chopped parsley or chives
¼ cup butter and/or olive oil for frying
Grind, chop or carefully process clam meat in a food processor until pieces are ½”. Put in sieve and drain (reserving juice for future chowder). Transfer to large mixing bowl. Sauté scallions, garlic and bell pepper slowly in oil for 8-10 minutes and add to clams in bowl.
Combine egg, mayo, mustard, salt and pepper. Wisk together and add to clam mixture. Add parsley and mix thoroughly. Add bread crumbs as needed (about 1 cup) depending on wetness of mixture. Let rest for 15 minutes for Panko crumbs to absorb moisture.
Using a 3” ring mold, form patties about ¾” thick with panko crumbs on top and bottom. In a large non-stick pan sauté patties about 3-4 minutes (medium heat) on each side until browned. Transfer to a baking sheet. When ready to serve, heat in a 400 degree oven for 10 minutes.
Makes 12 cakes.