This is a great summer appetizer or lunch! Adapted by Fresh Fish, Jennifer Trainer Thompson.

Stonington Clam Cakes with Lemon-Parsley Sauce

  • Servings: 4 as an appetizer
  • Difficulty: easy
  • Print

IMG_0382

Ingredients

For the Lemon-Parsley Sauce

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

For the  Clam Cakes

  • 1 spicy Italian sausage link (casings removed), cooked and crumbled
  • 1 cup chopped clams
  • 1 egg, beaten
  • 1/4 cup all-purpose flour
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil, or more
  • 1 cup unseasoned panko breadcrumbs
  • pinch of cayenne
  • lemon wedges for garnish

 

Directions

  1.  To make the sauce: Mix the mayonnaise, sour cream, lemon juice, parsley, mustard, and salt and pepper to taste in a small bowl.
  2.  To prepare the clam cakes: Combine the sausage, clams, egg, flour, parsley, and salt in a bowl. Mix well and separate into 4 patties.
  3. Heat the oil over medium-high heat( enough oil to fill 1/4 inch deep). Pour the panko on the plate and season with cayenne. Coat the patties in the breadcrumbs on both sides.  Gently place the cakes in the hot oil and cook on each side 5 to 7 minutes. Serve with lemon wedges and sauce.

 

 

 

4 Comments on “Stonington Clam Cakes with Lemon-Parsley Sauce

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