CLAM CAKES
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2 Tbsp. butter (Land O Lakes)
2 Tbsp. finely minced shallots
1 1/4 c. soft bread crumbs
2 eggs, lightly beaten
1/2 c. heavy cream
2 (7 oz.) cans minced clams,
drained
1/2 c. finely minced celery
1 Tbsp. lemon juice
2 Tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. white pepper
1 egg, beaten and diluted with
1 Tbsp. water
fat for deep frying
Melt the butter in saucepan and saute the shallots in
the butter until soft but not browned. Add one half of the
bread crumbs, the lightly beaten eggs, the cream, clams,
celery, lemon juice, parsley, salt and pepper. Chill the
mixture at least 2 hours. Shape into 8 (2-inch) cakes. Dip
the cakes into the remaining crumbs and then into the remaining
egg. Coat the cakes with crumbs a second time. Allow the
cakes to dry out for 15 minutes. Fry the cakes, a few at a
time, until golden brown in deep fat heated to 375 degrees. Drain.
Servings: 4 or more depending on size.
----------------------------------------------------------
2 Tbsp. butter (Land O Lakes)
2 Tbsp. finely minced shallots
1 1/4 c. soft bread crumbs
2 eggs, lightly beaten
1/2 c. heavy cream
2 (7 oz.) cans minced clams,
drained
1/2 c. finely minced celery
1 Tbsp. lemon juice
2 Tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. white pepper
1 egg, beaten and diluted with
1 Tbsp. water
fat for deep frying
Melt the butter in saucepan and saute the shallots in
the butter until soft but not browned. Add one half of the
bread crumbs, the lightly beaten eggs, the cream, clams,
celery, lemon juice, parsley, salt and pepper. Chill the
mixture at least 2 hours. Shape into 8 (2-inch) cakes. Dip
the cakes into the remaining crumbs and then into the remaining
egg. Coat the cakes with crumbs a second time. Allow the
cakes to dry out for 15 minutes. Fry the cakes, a few at a
time, until golden brown in deep fat heated to 375 degrees. Drain.
Servings: 4 or more depending on size.
