This is the second recipe I have developed for the Charleston Wine + Food Festival Lambs & Clams Contest. You may remember my first recipe: Lamb Roulade with Mushroom Duxelles and Tawny Port Jus (so yum!!). A few weeks after we ate the best lamb I’ve ever had in my life, I received a giant box from Rappahannock River Oysters. By giant, I mean GIANT. Inside were big beautiful clams and oysters. My kids were begging for Clam Chowder, but I knew I had to bring my A Game. The last challenge was a tough one. Everyone made something incredible with their leg of lamb and I figured clam chowder wasn’t kicked up enough to win this challenge. By the way, a big congrats to Gwen over at Bunky Cooks for winning the 1st challenge (I came in 3rd). I am planning to give her a run for her money this go. 🙂
Ok, back to these clam cakes. Crab cakes are a pretty common menu item, but I have yet to see a clam & oyster cake in my seafood eating travels. Aside from opening the clams (I figured out the trick eventually) this recipe is super fast to make and was a great lunch for the husband and I. Let’s go make some, shall we?
Shucking the clams and oysters was interesting at first, but I quickly figured out the trick. Make sure you were protective gloves or your hands can get rather beat up from the sharp oyster shells. You will need approximately a dozen of each for this recipe.
Panko breadcrumbs tighten up the clam and oyster mixture and make for a light finished cake. I used 2 1/2 inch round cookie cutters (available at most kitchen stores) as molds in the skillet. This helps keep the cake together while it’s cooking. Remove it with tongs right before you flip the cakes. Assemble the greens and poach the eggs while the cakes are cooking and you will have a quick lunch or dinner.
Don’t forget to vote for your favorite recipes on the Charleston Wine + Food Festivals Facebook page! This is a fun contest and the winner will be given an all access pass to the Charleston Wine + Food Festival in March 2013.
Recipes created by the other bloggers participating in Lambs & Clams:
Vivek’s Epicurean Adventure – Linguine with Clams Steamed in Ginger, Jalapeno & Vermouth
A Cook Blog – Che Casino
Mango Tomato – Lambs and Clams Contest #2
Eat Drink RI – Baked Oysters
Bunkycooks – Southern Rockafella’s
One Vanilla Bean – Chorizo + Manchego Stuffed Clams
Clam Cakes with Lemony Greens & a Poached Egg
Yield 4 servings
An easy clam and oyster cake recipe with lemony greens and a perfectly poached egg on top.
- 12 ounces shucked clams & oysters, without liquid
- 1 tablespoon minced shallot
- 1 large egg white
- 1/4 cup heavy whipping cream
- 1 tablespoon dijon mustard
- salt & pepper to taste
- 1 cup Panko breadcrumbs
- 1 tablespoon olive oil
- 4 cups mixed lettuce greens
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- 2 ounces Manchego cheese, shaved with a vegetable peeler
- salt and pepper to taste
- 4 large eggs
- 1 tablespoon distilled white vinegar
- crushed red pepper flakes, to taste
- In a food processor, add the clams & oysters, shallot, egg white, heavy cream, dijon, salt, and pepper. Pulse until combined, but not pureed. Remove to a medium bowl and stir in the Panko breadcrumbs. Allow to rest for 20 minutes in the refrigerator.
- Heat a large skillet over medium-high heat. Drizzle the pan with 1 tablespoon of olive oil. Add 4 - 2 1/2 inch cookie cutter rings to the pan and fill each with the clam mixture. Allow to cook for 4 minutes and carefully remove the rings with tongs and flip the cakes over. Continue to cook until the center is firm and no longer gelatinous, about 4-6 minutes longer. Remove to serving plates and assemble with the lemony greens and poached eggs, recipes follow.
For the Greens:
- In a medium bowl add the lettuce greens, lemon juice, olive oil, Manchego, salt, and pepper. Toss lightly with your hands to coat. Set aside.
For the Poached Eggs:
- Bring a large pot of water to a boil. Turn down to a simmer and add the vinegar. Using a slotted spoon, stir the water to make a whirlpool. Carefully break the eggs into the swirling water. The water should be slightly bubbling, not rapidly boiling. Allow the eggs to cook for 3 minutes (or longer to your taste). Remove with a slotted spoon to a plate while you assemble to clam cakes.
- Top each of the 4 clam cakes with 1 cup of the lettuce mixture. Top each with a poached egg and sprinkle with a pinch of crushed red pepper flakes. Serve immediately.
Courses Breakfast, Main Course
Other seafood recipes you may love:
- Emeril’s Tempura Fish and Chips
- Pasta with Tilapia, Olives & Feta with Greek Yogurt Sauce
- Thai Tilapia with Brussels Sprouts & Spicy Cashews
Disclaimer: I was provided clams and oysters free of charge from Rappahannock River Oysters for the purpose of recipe development. All opinions stated are my own and this post has not been sponsored or paid.