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Clam Cakes

Yield 12 clam cakes


  • 1 pint shucked fresh clams*
  • 1 cup crushed unsalted crackers
  • 1/2 cup crushed round buttery crackers
  • 4 green onions, minced
  • 2 large eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup butter or margarine, divided
  • Tartar Sauce

How to Make It

  1. Drain clams, reserving 2 tablespoons juice. Chop clams, and set aside.

  2. Stir together clams, reserved clam juice, unsalted crackers, and next 6 ingredients; shape into 12 patties.

  3. Melt 2 tablespoons butter in large skillet over medium-high heat; add 6 patties, and cook 3 to 4 minutes on each side or until golden. Repeat with remaining butter and patties. Serve immediately with Tartar Sauce.

  4. .*2 (5-ounce) cans minced clams may be substituted for 1 pint shucked fresh clams. Drain clams, reserving 2 tablespoons juice.