Mini Maine Clam Bake Sliders

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Mini Maine Clam Bake Sliders

October 31, 2014

8 mini buns or toasted bread rounds

1 small onion, roasted (recipe 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

1 cup prepared Hollandaise Sauce

2 tablespoons Bar Harbor® Lobster Juice

1 teaspoon minced, Bar Harbor® Whole Maine Lobster

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 unitl 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 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 mintues per side. Remove, placing them on the bottom parts of your buns. Top with roasted onion and serve with Lobster Hollandaise sauce that has been poured into a clean clam shell for dipping. Add a pinch of minced lboter on top.

Lobster Hollandiase Sauce. When making your favorite Hollandsiase Sauce, simply add lobster juice at the same time as the lemon juice, beating well.

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Bar Harbor Foods ·1112 Cutler Road, Whiting, Maine 04691 USA·207-259-3341
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