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Clam Hot Cakes

Ingredients
  Canned minced clams 7 1⁄2 Ounce
  Chopped onion 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Sifted all purpose flour 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Beaten egg 1
  Snipped parsley 1 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  White pepper 1 Dash
  Milk 1 Cup (16 tbs)
  Canned chopped mushrooms 3 Ounce
Directions

Drain clams, reserving liquid; add milk to equal 3/4 cup.
In skillet cook onion in 2 tablespoons butter till tender.
Set aside.
Sift together 1 cup flour, baking powder, and 1/2 teaspoon salt.
Stir in egg, reserved liquid, clams, onion with butter, and parsley, just till moistened.
Bake on a hot griddle, using about 1/4 cup of batter for each of the hot cakes.
Meanwhile, melt 2 tablespoons butter in saucepan.
Blend in 2 tablespoons flour, 1/4 teaspoon salt, and pepper.
Add 1 cup milk all at once.
Cook, stirring constantly, till mixture is thickened and bubbly.
Add mushrooms; heat through.
Serve over hot cakes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party

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