Clam Cakes

 

I’ve used this basic recipe with tuna, but have never made these with clams before.  These came out quite tasty.  Hubby gave them a thumbs up, so I’ll definitely be doing these again!  This recipe is OK for Atkins Induction.  These little charmers contain 800% of the recommended daily requirement of Vitamin B12.  Clams are just about the richest source of B12, in fact.  The moral of this story is “EAT MORE CLAMS!!”

VARIATION:   Use chopped cleaned shrimp or chopped crawfish tail meat instead of clams for two different versions.

INGREDIENTS:

2  six-oz. cans of clams, drained

½ c. parsley chopped

¼ tsp. onion powder

½ tsp. my Seafood Spice Blend

1 T. mayonnaise

1 clove garlic, minced

5-6 drops Tobasco

1 egg, beaten

3 T. Parmesan cheese, grated

1 Revo Roll broken into very small pieces(or 1/2 c. crushed pork rinds)

oil of your choice for frying (about 2-4 T.)

DIRECTIONS:  Open and drain liquid off clams (freeze juice to add to your next seafood chowder).  This will yield about 6 oz. of clam solids.  Add all other ingredients but the oil and stir well.    Heat oil in non-stick skillet over high heat.  Using a soup spoon, dip out into oil, making five 3″ cakes, pressing them into a circle with the back of the spoon.  Wait until fully browned on the first side before attempting to flip these over.  This should prevent them from breaking apart on you.  When browned nicely on both sides, remove to serving platter.  Nice with a salad or green veggie of your choice.

NUTRITIONAL INFO:  Makes 5 clam cakes, each contains:

108 cals, 6.6g fat, 2.34g carbs, 0.22 g fiber, 2.1g NET CARBS, 9.94 protein, 111 mg sodium

800% RDA Vitamin B12, 76% iron, 32% selenium

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