Clam Cakes with Tarragon Green Peppers and Tartar Sauce

Ingredients

• 2 pounds little neck clams in their shells, or 1 (12-ounce) jar chopped clams with juice
• 1/2 cup water, if using fresh clams
• 1 small yellow onion, coarsely grated
• 1/2 cup chopped green bell pepper
• 2 teaspoons minced fresh flat-leaf parsley
• 2 teaspoons minced fresh tarragon
• 1 cup all-purpose flour
• 1/4 cup semolina flour
• 1 tablespoon baking powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 large eggs, separated
• 2 tablespoons unsalted butter, melted
• 1 teaspoon fresh lemon juice
• About 1/4 cup vegetable oil
• 1 cup mayonnaise
• 3 tablespoons finely chopped red onion
• 1 teaspoon finely minced fresh flat-leaf parsley
• 1 teaspoon capers, drained and chopped
• 1 teaspoon chopped cornichon or dill pickle
• 1 anchovy fillet, chopped
• 1 teaspoon fresh lemon juice
• Salt and cayenne pepper, to taste

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag