Skip to main content
Epicurious

Clam Cakes

The Korean coast is known for its variety of delicious clams, which inspired this local specialty. More like super flavorful pancakes than the highly breaded clam cakes sometimes served in the States, they are a good use for our sea clams, which are sold fresh, chopped, in their own liquid (canned clams, which are acceptable, will not be as flavorful). These are best eaten with your fingers, by the way.

Recipe information

  • Yield

    makes 4 to 6 servings

Ingredients

1 pound chopped clams, with liquid if possible
1 egg, lightly beaten
1/4 cup chopped fresh cilantro leaves
1/2 cup chopped scallion
1 small fresh chile, stemmed, seeded, and minced, or about 1 teaspoon cayenne or hot red pepper flakes
1 teaspoon baking soda
Salt and black pepper to taste
2 tablespoons flour, or more as needed
Corn, grapeseed, or other neutral oil for frying
Soy Dipping Sauce (page 583)

Preparation

  1. Step 1

    Mix together the clams, their liquid or 1/4 cup water, the egg, cilantro, scallion, chile, baking soda, salt, and pepper. Add just enough flour to bind the mixture and form a stiff batter; start with 2 tablespoons and use more if you need it.

    Step 2

    Preheat a large skillet, preferably nonstick, over medium-high heat for 2 or 3 minutes, coat the bottom with oil, and heat for another minute. Drop the batter by spoonfuls into the skillet and smooth out the batter to make flat cakes. Do not overcrowd. Cook until browned, about 5 minutes, flip, and cook for another 5 minutes. Repeat with the remaining batter.

    Step 3

    Drain on paper towels and serve with Soy Dipping Sauce.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsFritterKoreanEast AsianAsianClamShellfishSeafoodCilantroHerbs & SpicesScallionOnionRoot VegetableVegetableChileStarterMainDinnerNut FreeDairy FreeVegetarianEasyQuickSauteCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.