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Port Angeles Clam Cakes
Ingredients
4
cups
clams
well drained
2
tablespoons
grated onion
2
eggs
lightly beaten
1/2
cup
cracker crumbs
Salt to taste
Melted butter
Instructions
Combine all ingredients except the butter, and shape into patties 1 to 1 1/2 inches in diameter and 3/4 inches thick.
Pan fry in butter until crisp on both sides.
Recipe Notes
Adapted from The New York Times Heritage Cookbook, 1972.