Clam, Corn and Basil Cakes

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

2 eggs

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.

Comments

[Nanan]

Brilllant!!!!! That would be great as an app!

[June]

Thanks Lea - I think crab or shrimp would work well with the corn too!

[Nanan]

Crab and corn are wonderful together!!! So sweet!!!

[Megan (Best of Fates)]

I visited my aunt in Washington State a month ago and was introduced to the amazingness of Tillamook ice cream. Sadly I live on the East Coast so now must spend my time remembering the deliciousness!

[June]

It is incredible isn't it Megan. We tell ourselves that we bring a big cooler and buy dry ice so we can bring clams home from our vacation, but it's really for the ice cream! Ha.

[Mags]

Since clams are out of the question, you've really got my interest on this Tillamook ice cream. It must be fantastic.

[June]

It is unbelievable Mags....and California think they have happy cows. HA....in Tillamook, Oregon they're dancing in the streets. LOL

[Mary]

Your cakes sound wonderful and I can't wait to give them a try. I hope you have a great holiday. Blessings...Mary

[June]

Thank you Mary. I can't wait to see what you're cooking!