OC Waves 3.4

36
• 1 cup pumpkin purée
• 1/2 cup cider vinegar
• 1/4 cup pure maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon pumpkin pie spice
• 1 tablespoons honey
• 1 cup olive oil
Directions:
Combine all ingredients, except the oil, in a
blender and process on purée until well blended.
With the blender on low, drizzle in the oil and
process until the dressing is homogenous. Pour
into a lidded, glass container and refrigerate until
ready to use. Stir or shake well before each use.
Enjoy! The dressing will keep up to seven days.
CLAM CAKES
WITH SPICY
SRIRACHA MAYO
‘Tis the season when friends and family come
into town for the holidays, and I don’t know about
your friends and family, but mine look so forward
to delicious Oregon coast seafood upon their
arrival. Thankfully I always have a freezer full of
clams just for the occasion, but as fun as having
clams cleaned, frozen and ready to go is taking
your loved ones out to harvest their own cockle
clams is so much more exciting. Not only is it an
absolute blast for just about anyone at any age, but
as most of us know who live here on the coast,
there’s something so special about eating and
sharing the food we have just harvested together.
So give your guests an Oregon coast holiday
they’ll always remember and some deliciously
coastal eats, too! These Clam Cakes with Spicy
Sriracha Mayo are one of my personal favorite
appetizers. They have the perfect amount of
natural sweetness from those cockle clams, a
kick of heat from that Sriracha Mayo and a good
crunch from those panko crumbs. You and your
guests are going to love these!
Clam Cakes with Spicy Sriracha Mayo
Cockle Clam Cakes
Makes 6 clam cakes.
Ingredients:
• 1 limit of cockle clams (20 clams)
• 1 tablespoon butter
• 2/3 cup red bell pepper, diced small
• 2/3 cup green bell pepper, diced small
• 2/3 cup red onion, diced small
• 2 garlic cloves, minced
• 1 egg
• 3 tablespoons mayonnaise
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 cup panko crumbs, plus a little extra for dredging
clam cakes before they hit the fryer.
• Oil for frying
• Cilantro and avocado for garnish.
Directions:
• In a food processor, pulse clams until chopped
into very small pieces. Set aside.
• In a skillet, add butter and sauté onions and
peppers until soft, add garlic and clams and sauté
for another 2-3 minutes.
• Remove from sauté pan, allow access liquid to
drain in a wire mesh strainer.
• In a separate bowl, mix egg, mayonnaise,
Worcestershire sauce, cayenne, salt and pepper.
• Add well drained clam mixture to egg
mixture, then add 1 cup panko crumbs.
• Form into 1/3 cup sized cakes, shaping them
into approximately 1/2” thick rounds.
• Refrigerate for at least two hours before frying.
• Right before deep frying, press a little extra
panko crumbs on each side for extra crunch.
• In a deep fryer or skillet, heat oil to 350
degrees and deep fry until golden brown.
• Top with Spicy Sriracha Mayo and garnish
with cilantro and avocado. Enjoy!
Spicy Sriracha Mayo
Ingredients:
• 1/2 cup sour cream
• 1/3 cup mayo
• 1/2 teaspoon garlic
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 3-4 teaspoons Sriracha
Mix well.
OC WAVES • VOL 3.4