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Ingredients

• 2 lb little neck clams in their shells
•     (or possibly 12-ounce jar minced clams with juice)
• 1/2 c. water if using fresh clams
• 1 sm yellow onion coarsely grated
• 1/2 c. minced green bell pepper
• 2 tsp chopped fresh flat-leaf parsley
• 2 tsp chopped fresh tarragon
• 1 c. all-purpose flour
• 1/4 c. semolina flour
• 1 Tbsp. baking pwdr
• 1 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 c. lowfat milk
• 2 lrg Large eggs separated
• 2 Tbsp. unsalted butter melted
• 1 tsp fresh lemon juice
• 1/4 c. vegetable oil - (about)
• 1 c. mayonnaise
• 3 Tbsp. finely-minced red onion
• 1 tsp finely-chopped fresh flat-leaf parsley
• 1 tsp capers liquid removed, minced
• 1 tsp minced cornichon or possibly dill pickle
• 1 x anchovy fillet minced
• 1 tsp fresh lemon juice
•     Salt to taste
•     Cayenne pepper to taste

Description

To Make The Clam Cakes: If Using Clams In Their Shells, Combine The Clams And Water In A Large Skillet. Bring To A Boil, Reduce Heat To A Simmer, Then Cover. Steam For 3 To 4 Min,…

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