'Fresh' New England Clam Cakes....Period!
"Use Just 4 Ingredients!" That's the mantra I've heard over and over again from my father, who heard it from his father...ALL Yankee Chefs! Although I grew up believing Clam Cakes should be prepared with only clams, bread crumbs, eggs and onion, I couldn't help to think how great these would be if they just had a little more depth. After all, crab cakes are their principle rival.
I didn't, however, want to take away from the very delicate taste of the clams, but I did want to make them more acceptable to the masses. I think I may have succeeded in that endeavor.
At the onset, you may think that the Cheddar cheese would overpower any possibility in tasting the clams in these deliciously crisp cakes but you would be wrong. The cheese plays a beautiful role in elevating this rather mundane side or main dish into something far less expensive than crab cakes. And the addition of fresh cucumbers and the crunch of corn meal truly rounds the entire recipe off.
For 4 Serving(s)
- 2 (7- ounce) cans chopped clams, drained
- 1/3 cup(s) shredded Cheddar cheese
- 2 eggs
- 1 cup(s) crushed ritz crackers
- 1/4 minced, seedless and peeled cucumber
- 2 tablespoon(s) minced onion
- 1/2 cup(s) corn meal
- 4 tablespoon(s) butter or margarine
- Sliced cucumbers, for garnish
- Creamy Cucumber dressing, if desired
'Fresh' New England Clam Cakes....Period! Directions
- In a medium bowl, mix clams, eggs, crackers, cucumbers, cheese and onion well. Divide clam mixture into 4 equal balls and flatten them out to about an inch in thickness. Refrigerate 15 minutes.
- Add butter to a large skillet over medium heat until melted. Meanwhile, remove clam cakes from refrigerator and dredge both sides with corn meal. Add the clam cakes and grill for about 4-5 minutes per side, or until golden brown. Remove to serving plates and serve with sliced cucumbers and a side of Creamy Cucumber dressing, if desired.