Clam Cakes
The Korean coast is known for its variety of delicious clams, which inspired this local specialty More like superflavorful pancakes than the highly breaded clam cakes sometimes served in the States, they are a good use for our sea clams, which are sold fresh, chopped, in their own liquid (canned clams, which are acceptable, will not be as flavorful). These are best eaten with your fingers, by the way.
- 1 pound chopped clams, with liquid if possible
- 1 egg, lightly beaten
- ¼ cup chopped fresh cilantro leaves
- ½ cup chopped scallion
- 1 small fresh chile, stemmed, seeded, and minced, or about 1 teaspoon cayenne or hot red pepper flakes
- 1 teaspoon baking soda
- Salt and black pepper to taste
- 2 tablespoons flour, or more as needed
- Corn, grapeseed, or other neutral oil for frying
- Soy Dipping Sauce
Instructions:
- Mix together the clams, their liquid or ¼ cup water, the egg, cilantro, scallion, chile, baking soda, salt, and pepper. Add just enough flour to bind the mixture and form a stiff batter; start with 2 tablespoons and use more if you need it.
- Preheat a large skillet, preferably nonstick, over medium-high heat for 2 or 3 minutes, coat the bottom with oil, and heat for another minute. Drop the batter by spoonfuls into the skillet and smooth  out the batter to make flat cakes. Do not overcrowd. Cook until browned, about 5 minutes, flip, and cook for another 5 minutes. Repeat with the remaining batter.
-  Drain on paper towels and serve with Soy Dipping Sauce.