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
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Combine all ingredients except the butter, and shape into patties 1 to 1 1/2 inches in diameter and 3/4 inches thick.
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Pan fry in butter until crisp on both sides.
Recipe Notes
Adapted from The New York Times Heritage Cookbook, 1972.