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4 quahogs
4 oz. scallops, well chilled
1 egg
1/2 tsp. chives, chopped
1/2 tsp. dill, chopped
1 tsp. Dijon-style mustard
2 oz. canola oil
Shuck quahogs; reserve juices. Coarsely chop clams. Drain; refrigerate until chilled. Place scallops, eggs, herbs and mustard in blender or food processor; process until smooth. Combine with chilled clams; mix well. Refrigerate. Heat oil in medium non-stick saute pan; spoon silver-dollar size portions of clam mixture into pan. Cook until bottom edges of cakes are golden. Turn; cook for 1 minute more. Remove from pan; drain on paper toweling. Repeat for remaining mixture.
4 oz. scallops, well chilled
1 egg
1/2 tsp. chives, chopped
1/2 tsp. dill, chopped
1 tsp. Dijon-style mustard
2 oz. canola oil
Shuck quahogs; reserve juices. Coarsely chop clams. Drain; refrigerate until chilled. Place scallops, eggs, herbs and mustard in blender or food processor; process until smooth. Combine with chilled clams; mix well. Refrigerate. Heat oil in medium non-stick saute pan; spoon silver-dollar size portions of clam mixture into pan. Cook until bottom edges of cakes are golden. Turn; cook for 1 minute more. Remove from pan; drain on paper toweling. Repeat for remaining mixture.
