Food & Drink SeaWatch - Clam Chowder Cakes Nov 12, 2008 Clam Chowder Cakes Yields: 12-14 cakes (2 inches) Source: SeaWatch Print This Recipe sponsored by Ingredients Directions 8 oz 6 oz 1 Tbsp 1/8 c 2 Tbsp 2 Tbsp 2 large 1/4 c Sea Watch IQF Chopped Sea Clams Shredded Russet Potato Dehydrated minced Onions Finely minced Celery Corn Meal Dehydrated Potato Flakes Eggs, 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 pan. Spoon in mixture, pan fry on both sides until golden brown. Table of Contents Dole - Open Faced Turkey and Brie with Cranberry-Vodka Mayonnaise and Warm Apples Bridgford - Herb Pull-Apart Loaf SeaWatch - Thai Basil Clams US Highbush - Savory Apple-Blueberry Compote Dole - Culinary CD Collection Icelandic - Club Tilapia Wrap Go to the Restaurant Hospitality website! Recommended ReadingNew on the menu: Purple challah and smoked redfish dipApr 19, 2024An inside look at the James Beard Awards and creamsicle drinksApr 16, 2024New on the menu: Eggplant ‘shoes’ and Lebanese flatbreadApr 12, 2024Goodbye In the Kitchen with Bret Thorn, and hello Menu TalkApr 10, 2024 Load More