Wednesday, February 20, 2008

Razor Clam Cakes


With another razor clam dig scheduled for early March, it's time to put a dent in the freezer backlog. One of the few knocks against razor clams is that they toughen up once frozen. This problem can be solved by tenderizing the clams with a mallet or choosing recipes that work with previously frozen clams. I adapted this recipe from a posting I found on Chowhound, adding sauteed onions and red peppers to the mix. The food processor takes care of the tenderizing. Ingredients listed below are guidelines (I wasn't really paying attention to amounts, and you can adjust easily to your own tastes). To the eye, the finished product looks like a standard crab cake—but you'll be surprised by the intense clam flavor. For seafood lovers only.

1/2 heaping cup razor clams
1/2 small onion, diced
1/4 red pepper, diced
4 tbsp bread crumbs
1 egg
parsley
lemon
butter

1. Sauté the onion and pepper in butter.
2. Roughly chop clams and several sprigs of parsley in food processor.
3. Combine clam-parsley mix with sauteed vegetables, bread crumbs, and egg. Salt and pepper to taste. (I add a few sprinkles of Cajun's Choice.)
4. Squeeze some lemon juice in the mixture and form into patties.
5. Fry quickly in butter.

Makes 4 small cakes. Serves 2 for dinner or 4 for appetizer.

No comments: