This is a great summer appetizer or lunch! Adapted by Fresh Fish, Jennifer Trainer Thompson.
Stonington Clam Cakes with Lemon-Parsley Sauce
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
- To make the sauce: Mix the mayonnaise, sour cream, lemon juice, parsley, mustard, and salt and pepper to taste in a small bowl.
- To prepare the clam cakes: Combine the sausage, clams, egg, flour, parsley, and salt in a bowl. Mix well and separate into 4 patties.
- 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.
the fashionista cook
the fashionista cook 
Delicious!
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Stonington crab cakes as in Maine?
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I believe so. I was thinking Stonington Connecticut but you are right the author was talking about Maine.
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Good crab there.
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