New England Clam Cake w/Sauce

Cuisine: American

Category: seafood

Servings: 6


Clam Cakes
Dill, Lemon and Caper Sauce


TO SERVE Place 2 or 3 tbsp. sauce on a warm appetizer plate. Place two cakes on top of sauce. Garnish with fresh dill sprig and several small, whole capers. NOTES Season: Year round Food cost: Moderate Wine: Chardonnay, Chablis History: This recipe is a modification of the traditional clam cakes served along the coastal resort towns of Cape Cod and Rhode Island. Special Ingredients: Quahogs, large hard-shell clams found along the U.S. East Coast. New England quahogs from Lake Tashmoo on Martha's Vineyard are best.

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