Chewy Clam and Soft Egg Pancake: A Perfect Harmony
#ClamPancake #EggPancake #SeafoodPancake #EasyRecipe #Appetizer
Experience a delightful combination of chewy clams and fluffy eggs with this easy-to-make Clam and Egg Pancake! It’s a unique dish that’s both simple and satisfying, perfect for a special home-cooked meal. A fantastic option for kids’ snacks or as a delightful appetizer with drinks!
Clam and Egg Pancake Ingredients- 2 handfuls (approx. 150g) prepared clams
- 4 fresh eggs
- 1 handful (approx. 30g) scallions
- 1/6 small onion (approx. 30g)
- 1/6 small carrot (approx. 30g)
- 1/6 red bell pepper (approx. 30g)
- 1 green chili pepper (seeds removed)
- 3 pinches of salt (approx. 1.5g)
- Pinch of black pepper (freshly ground pepper enhances flavor!)
Cooking Instructions
Step 1
First, prepare the clams. Scrub the clam shells clean, then boil them in water for 3-5 minutes. Once cooked, carefully extract the clam meat from the shells. Rinse the clam meat thoroughly and inspect it to ensure no shell fragments or debris remain. (For detailed clam preparation, you can refer to recipe @6923208!)
Step 2
Prepare the vegetables for the clam and egg pancake. Finely chop the scallions. Dice the onion, carrot, and red bell pepper finely, or julienne them into thin strips. Remove the seeds from the green chili pepper and mince it finely for a touch of spicy flavor. (Feel free to add other vegetables like mushrooms according to your preference!)
Step 3
In a large bowl, crack the 4 fresh eggs. Add the 3 pinches of salt and a pinch of black pepper. Whisk the eggs thoroughly with a fork or whisk until the yolks and whites are well combined. Seasoning the eggs at this stage will help them become fluffier and distribute the flavor evenly.
Step 4
Add the prepared clam meat and all the diced or julienned vegetables to the whisked egg mixture. Incorporating a variety of colorful vegetables will make the pancake visually appealing and enhance its overall flavor profile.
Step 5
Gently mix all the ingredients together using a spatula or spoon until well combined with the egg mixture. Be careful not to mash the clams while mixing to ensure they retain their chewy texture.
Step 6
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Use a paper towel to lightly coat the entire surface of the pan with the oil. Once the pan is heated, ladle a portion of the clam and egg batter onto the pan, forming a round shape. Aim for a pancake that is not too thick.
Step 7
When the edges of the pancake appear golden brown and the top surface starts to set, carefully flip it over using a spatula. Cook both sides until golden brown and cooked through to complete your delicious Clam and Egg Pancake! (Serve with soy sauce or ketchup for an extra touch of flavor, if desired.)
