Clam Cakes

If I can't go to New England to eat them, I'll make them in the South to feast on. 

Tasty Clam Cakes

2— 6.5 oz cans minced clams

1— 6.5 oz can chopped clams

2 eggs

½ - ¾ cup clam juice

¾ cup bread crumbs

1 cup all purpose flour

1 tsp baking powder

1 tsp onion powder

¼ tsp cayenne pepper (or more)

Drain clams and reserve clam juice.  In medium bowl combine flour, bread crumbs, baking powder, onion powder, cayenne pepper and mix.  Create a well in the center of the mixture.

In separate bowl, beat the eggs together and add ½ cup of clam juice.  Pour into well, and using a fork, mix until well blended.  (You may need to add a little more juice, but not too much). 

Let sit for ten minutes in fridge and then shape into ¼ inch thickness and three inch diameter patties.  Return to let stand in fridge for one hour.

Cook in skillet in hot oil for 2-3 minutes per side.  Drain on brown paper bags and serve hot, with cocktail sauce or tartar sauce.

© Crackerberries 2012

Soup

Tortellini Meatball Soup

1 lb ground beef

1 egg

½ cup Italian style bread crumbs

1 tsp minced garlic

1 large onion, coarsely diced

1 green pepper, chopped

1 cup sliced mushrooms

32 oz beef broth

32 oz tomato sauce

2 cups cheese tortellini

Combine ground beef, egg Italian style bread crumbs, and garlic, and shape into 1-inch size meatballs (22 balls).  Place in lightly greased baking dish and bake at 350° for 35-40 minutes, until browned.

Meanwhile cook cheese tortellini according to package instructions, drain and set aside. 

In Dutch oven sauté onion, green pepper and mushrooms for about 10 minutes.  Add beef broth, tomato sauce and tortellini.  Remove meatballs from oven and place in soup carefully.  Simmer for 45 minutes to an hour.  Serve with crusty bread.

© Crackerberries 2012