Steamers, part two: breakfast from the flats

This morning we awoke to another damp, chilly day on our Atlantic peninsula. The roadways were slick with days of drizzle as I made my way into town on my mother's 1970-era bicycle to pick up a Sunday paper before breakfast. By the time I made it home with the news safely tucked into its orange sleeve, I was thoroughly wet and ready to eat.

A quick scan through the kitchen yielded few possibilities: a carton of eggs, a jar of honey, and 10 pounds of oatmeal seemed the only options. As a staunch believer in distinguishing weekend breakfasts from those of ordinary weekday mornings, I ruled out oatmeal as a work-week staple. Eggs without bacon seemed a bit mundane, and honey on savory toast (baker's choice for the week was a country loaf with onion, butternut-squash, and rosemary) was not quite right.

At the moment of dubiety (honey sweetened oatmeal pudding?), the bowl of leftover steamers from earlier in the week caught my eye. With a few bread crumbs, a flick of the blender, and a pinch of salt and pepper, I could put those eggs to good use frying up a batch of clam cakes.

In it all went. Just a few minutes later, the plates were arranged with a bed of CapeAbilities' hydroponic lettuce and a ring of hot pepper sauce. As I bit into a well-done cake with a sprig of chive and a splash of hots, I peeled open the crisp front page of the week's paper and the morning was made.


Makes 6 large cakes

Finely chop 1 lb. fresh steamers and one medium sized onion. In a large mixing bowl, combine with 3 eggs, 1 cup bread or cracker crumbs, 1 teaspoon salt, 1 teaspoon fresh cracked pepper, and 1 teaspoon paprika. Fry in 3 tablespoons bacon or other leftover fat over high heat until very crisp; 5-10 minutes. Serve hot over a bed of lettuce with a side of hot sauce or spicy mayo; garnish with a chive.


TheList said...

mmm sounds delish, making me miss fleet even more- you will have to revisit this recipe when i am in town. xx

Anonymous said...

I am very excited to have found your blog (thank you Cape Cod Edibles)- been whining for years about food in America (after spending many years overseas) I feel as tho I have found a soulmate - someone that understands what REAL food is...

love the lists of local producers and a question for one and all?does anyone do sheepsmilk? That, I would drive 200 miles for - to make ricotta like that from the hills ouside of Rome. Will be following your cheesemaking attempts with great interest.

thank you

Elspeth Pierson said...

hi bjg:

glad you found me! a little bit of research turned up the following source for sheep's milk...it's a bit of a trek (longmeadow is near amherst, about 3 hours away) but looks delicious! let me know if you make the trip.


East Longmeadow: Limited raw sheep milk from Clun Forest sheep in East Longmeadow, MA. The sheep are grass fed. Fresh daily and frozen. Contact donheenan@gmail.com and cell 222-8316.

Anonymous said...

thank you Elspeth! that is exciting news...
will let you know....


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