The Kitchen Wilds Clam Cakes with Spicy Mayo
They’re spicy, crispy and loaded with clam flavor because these small cakes are packed full of clams! Topped with that Spicy Sriracha Mayo (that would taste amazing on just about anything), this is definitely a winning combo.
Clam Cakes with Spicy Sriracha Mayo
Cockle Clam Cakes
Makes 6 clam cakes.
1 limit of cockle clams (20 clams)
1 tablespoon butter
2/3 cup red bell pepper, diced small
2/3 cup green bell pepper, diced small
2/3 cup red onion, diced small
2 garlic cloves, minced
3 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup panko crumbs, plus a little extra for dredging clam cakes before they hit the fryer.
Oil for frying
Cilantro and avocado for garnish.
In a food processor, pulse clams until chopped into very small pieces. Set aside.
In a skillet, add butter and sauté onions and peppers until soft, add garlic and clams and sauté for another 2-3 minutes.
Remove from sauté pan, allow access liquid to drain in a wire mesh strainer.
In a separate bowl, mix egg, mayonnaise, Worcestershire sauce, cayenne, salt and pepper.
Add well drained clam mixture to egg mixture, then add 1 cup panko crumbs.
Form into 1/3 cup sized cakes, shaping them into approximately ½-inch thick rounds.
Refrigerate for at least two hours before frying.
Right before deep frying, press a little extra panko crumbs on each side for extra crunch.
In a deep fryer or skillet, heat oil to 350 degrees and deep fry until golden brown.
Top with Spicy Sriracha Mayo and garnish with cilantro and avocado. Enjoy!
Spicy Sriracha Mayo
1/2 cup sour cream
1/3 cup mayo
1/2 teaspoon garlic
1/2 teaspoon cumin
1/4 teaspoon salt
3-4 teaspoons Sriracha
Follow @kitchenwild on Instagram for local PNW harvested recipes.