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 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....

abhijit said...

Movers and Packers in Panvel
Movers and Packers in Sanpada
Movers and Packers in Andheri West
Movers and Packers in Andheri East
Movers and Packers in Bandra West

Haris said...

I am really happy to see your blog!
It is such a helpful blog.
Thanks for sharing with us.
law essay pros

Legal Translation Company in Dubai said...

It was dependably so fascinating to going by your site. What an extraordinary data, thank you for offering. This will help me such a great amount in my learning.

English To Malayalam Translation
English To Norwegian Translation
English To Punjabi Translation
English To Sinhalese Translation
English To Tamil Translation
English to Vietnamese Translation
English to Bahasa Translation


Related Posts Plugin for WordPress, Blogger...
All text, photographs, and other original material copyright 2008-2010 by Elspeth Hay unless otherwise noted.