New england clam cake w/sauce
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Recipe by: edilson
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Main Ingredients:
Clam Cakes
Dill, Lemon and Caper Sauce
Cooking Preparation of the Recipe:
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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