We're still working our way through the clams we brought back on dry ice from the Oregon coast - unfortunately the 6 half gallons of Tillamook Ice Cream's long gone. So what does that tell you?
Needless to say I'm always on the lookout for a new way to serve clams. Although some chowder wouldn't taste bad, it was 80 degrees here yesterday and more salad weather than soup, so the choice was narrowed down a tad. Some time ago we had some lovely corn and basil cakes courtesy of Eating Well and they were so good I thought a re-work of sorts was in order.
Chock a block full of basil, minced onions, sun dried tomatoes and garlic, I reduced the amount of corn by a cup and replaced it with cooked chopped clams. A cross between a fritter and a pancake they absolutely burst with flavor. I can't help but think how wonderful the corny clammy cakes would be in miniature size on an appetizer tray along with a crisp cool glass of wine. You can bet your rubber boots I'll be serving them over the holidays! Download Clam Corn and Basil Cakes
Clam, Corn and Basil Cakes
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
Dash of red pepper flakes (optional)
1/2 cup milk
1 Tablespoon oil
1 cup corn kernels (if using frozen corn, defrost before using)
1 cup chopped cooked clams, well drained
1/2 chopped fresh basil
1/4 cup minced onion
1/4 cup chopped sun dried tomatoes
2 cloves garlic, minced
Combine dry ingredients in a bowl, whisking to combine. Whisk together milk, eggs and oil. Add to dry ingredients and whisk together until well combined. Fold in corn, clams, basil, onion, sun dried tomatoes and garlic.
Spray griddle or skillet with cooking spray and heat over medium high heat. Using a quarter cup of batter for each cake, cook 4 to 6 at a time, leaving space in between to make flipping them easier. Cook for approximately 2 minutes or until golden brown and the edges are dry. Flip and continue to cook for 2 to 3 minutes. Keep warm in the oven while you cook the rest of the cakes. Serve with tartar sauce. Makes 12.