Clam Cakes

Name: Clam Cakes
Yield: makes 4 to 6 servings
Ingredients: 1 pound chopped clams, with liquid if possible; 1 egg, lightly beaten; 1/4 cup chopped fresh cilantro leaves; 1/2 cup chopped scallion; 1 small fresh chile, stemmed, seeded, and minced, or about 1 teaspoon cayenne or hot red pepper flakes; 1 teaspoon baking soda; Salt and black pepper to taste; 2 tablespoons flour, or more as needed; Corn, grapeseed, or other neutral oil for frying; Soy Dipping Sauce (page 583)

December 14, 2011

The Korean coast is known for its variety of delicious clams, which inspired this local specialty. More like super flavorful pancakes than the highly breaded clam cakes sometimes served in the States, they are a good use for our sea clams, which are sold fresh, chopped, in their own liquid (canned clams, which are acceptable, will not be as flavorful). These are best eaten with your fingers, by the way.

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