Clam and potato pancakes

4 Servings

Ingredients

Quantity Ingredient
1 can (6.5-oz) minced clams; drained
2 cups Peeled and coarsely grated potatoes
½ medium Yellow onion; coarsely grated
1 Egg; beaten
1 teaspoon Salt
Pepper to taste
Oil for pan-frying (I prefer peanut oil.)

Directions

MAKES 10 PANCAKES

This dish is one of the few things that I can remember my father cooking.

It is really just a Jewish potato latke with clams. Hardly kosher! Blend all ingredients together. Don't forget to drain the clams first.

Pan-fry until golden brown on both sides and serve hot.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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