Up here in the far Northeast part of Maine, there’s a nip in the air for sure. The leaves are starting to change and the temperatures are getting into sweater territory.
Just like lots of folks across the country, we like football even though we’re pretty far away from the stadiums. And it seems there’s one of every team fan here and they like to watch the games. We’ve just recently gotten a couple of new restaurants in the area so that will help with the game watching if we’re not too far from town!
For most of us though, we stick pretty close to home and we like lots of good food with the games just like everyone does, although ours tend to lean a little more toward seafood a lot of the time.
You can find our yummy Downeast Clam Dip in this section, and our Smoked Kipper Spread too for great appetizers, and here is a real crowd pleaser for something a little more substantial.
You can make a big batch of the Clam Cakes [or clam balls would work with this recipe too] and serve separately, or put them in these delicious and filling sliders.
Happy as a clam, is what my mother says for happy. I am happy as a clam: hard-shelled, firmly closed.
Margaret Atwood
Ingredients:
8 mini buns or toasted bread rounds
1 small onion, roasted (roasting tip below)
2 medium potatoes, shredded
3/4 cup Bar Harbor® Clam Juice
2 (6.5-ounce) cans Bar Harbor® Chopped Clams
1 egg yolk, beaten
1/2 teaspoon each of cayenne and black pepper, garlic powder
2 tablespoons Parmesan cheese
3/4 cup whole kernel corn
1/3 cup dried, unseasoned bread crumbs
3 tablespoons oil
Coleslaw
1 cup prepared Hollandaise Sauce
Instructions:
Cut just a little off the sprout end of the onion and place cut side up in a pan. Roast in its skin for about 30 minutes at 350-degrees F, or until the onion is just starting to soften. Remove to cool before peeling and finely chopping.
Simmer shredded potato with clam juice and enough water to cover. After 2 minutes of simmering over medium heat, remove, strain, rinse in cold water and set aside.
Drain clams, saving 3 tablespoons juice and discarding the rest. Add clams, reserved juice, egg yolk, seasonings, Parmesan cheese, corn and bread crumbs and mix well. Put in refrigerator for 15 minutes.
Divide the clam mixture into 8 evenly sized balls. Place in the bowl of shredded potato and press firmly all around to stick well. Flatten out to fit buns. Heat oil in large skillet over medium high until hot. Grill clam cakes until well browned on both sides, about 4 minutes per side. Remove, placing them on the bottom parts of your buns.
Top with roasted onion, coleslaw and serve with mayonnaise or your favorite Hollandaise sauce that has been poured into a clean clam shell for dipping.
You can find our fresh-from-the docks clams in our online SHOP or at your local retailer: