Sea Burger Recipe

Prepare clams

If using fresh clams: shuck and chop enough to yield 1 cup chopped clams. If using canned chopped clams, drain well and reserve 1 cup of clam liquid (if available) to use for the batter; otherwise use cold water or clam juice to reach 1 cup total liquid.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon sugar, 1 teaspoon salt and 1 teaspoon black pepper until evenly combined.

Combine wet & dry

Slowly stir 1 cup cold water or clam juice into the dry ingredients until a thick, slightly loose batter forms (similar to pancake batter). Add the beaten egg and mix until incorporated. Fold in the chopped clams, 1/4 cup finely chopped onion, 2 tablespoons chopped parsley and 4 ice cubes (the ice keeps batter cold to produce a light, crisp cake). Do not overmix; batter should be cohesive but slightly lumpy.

Heat oil

In a 10-12 inch skillet or sauté pan pour 1 cup vegetable oil to measure about 1/4 inch depth (enough for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and browns within 30–45 seconds.

Fry clam cakes

Using a 1/2-cup measuring scoop or two spoons, gently drop portions of batter into the hot oil and flatten slightly with the back of a spoon to form round patties roughly 3–4 inches across. Do not overcrowd the pan; cook in batches. Fry 2–3 minutes per side, until golden brown and crisp and the center registers 145°F (63°C) or is set. Transfer to a paper-towel-lined plate to drain and keep warm in a low oven (200°F / 95°C) while you finish remaining cakes.

Adjust seasoning

Taste one small piece and sprinkle additional salt and pepper as desired. If batter seems too wet for additional batches, add 1–2 tablespoons flour to adjust consistency.

While the patties fry, combine 1/2 cup mayonnaise, 2 tablespoons minced dill pickle, 1 teaspoon chopped capers (if using), 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard and 1 tablespoon finely chopped parsley in a small bowl. Stir until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Chill in refrigerator for at least 10 minutes to let flavors meld.

Toast buns: spread 1 tablespoon softened butter evenly on cut sides of 2 buns. Heat a clean skillet over medium heat and toast buttered sides until golden, 1–2 minutes. Set toasted buns cut-side up.

Assemble the Sea Burger: place a lettuce leaf on the bottom bun, top with one clam cake patty, then 2 slices of tomato. Spoon 1–2 tablespoons tartar sauce over the tomato, then cap with the top bun. Repeat for the second burger.

Serve: transfer each Sea Burger to a plate, serve immediately with lemon wedges on the side for squeezing, and extra tartar sauce if desired.