Clam Chowder Cakes Yields: 12-14 cakes (2 inches) Source: Sea Watch International, LTDPrint This Recipe sponsored by Ingredients Directions 8 oz 6 oz 1 Tbsp 1/8 c 2 Tbsp 2 Tbsp 2 large 1/4 c IQF Sea Clam meat Shredded Russet Potato Dehydrated minced Onions Finely minced Celery Corn Meal Dehydrated Potato Flakes Egg beaten Heavy Cream Make sure the clam meat is thawed out. Mix all ingredients together and chill for 2 hours. Heat oil flavored with butter in a large sauté ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.