Name: Clam Cakes
Prep time: 25 min
Total time: 25 min
Yield: Makes 4 to 6 servings
Cuisine: Korean
Ingredients: Salt and black pepper to taste; 1 teaspoon baking soda; 1 pound chopped clams, with liquid if possible; 1 small fresh chile, stemmed, seeded, and minced, or about 1 teaspoon cayenne or hot red pepper flakes; Soy Dipping Sauce; Corn, grapeseed, or other neutral oil for frying; 2 tablespoons flour, or more as needed; 1 egg, lightly beaten; ½ cup chopped scallion; ¼ cup chopped fresh cilantro leaves

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
25 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

The Korean coast is known for its variety of delicious clams, which inspired this local specialty. More like superflavorful 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.