Savory Clam and Egg Pancake
How to Make Delicious Clam and Egg Pancake Using Leftover Clam Meat
Do you have a bit of clam meat left in your freezer that you don’t know what to do with? After pondering over various options, the idea of a savory, pan-fried dish struck me, especially on a rainy day. Thus, this Clam and Egg Pancake recipe was born! It’s wonderfully savory and pairs exceptionally well with salted seafood (jeotgal) for a truly delicious meal. Perfect for using up small portions of ingredients!
Ingredients- 2 large eggs
- 150g clam meat
- 1 stalk green part of scallion
- 1/3 white part of scallion
- 1 pinch salt
- 2 tsp cooking wine (mirin or sake)
Cooking Instructions
Step 1
First, briefly blanch the frozen clam meat in boiling water for about 1 minute. This helps to clean it and remove any potential fishy odor, resulting in a cleaner taste. After blanching, drain the clam meat well using a sieve.
Step 2
Finely chop both the green and white parts of the scallions. While white scallion parts are often used for stir-fries or soups, we’re going to mince them finely here for a tender texture in the pancake. Chop the green parts just as finely.
Step 3
Now, let’s prepare the batter. Crack the 2 eggs into a medium bowl. Add the blanched clam meat and a pinch of salt. Adding a little salt now helps the eggs to beat more easily and seasons the mixture.
Step 4
Add 2 teaspoons of cooking wine (like mirin or sake) to the mixture. This will help to eliminate any gaminess from the eggs and clams and add a pleasant depth of flavor.
Step 5
Toss in the finely chopped scallions (both white and green parts) into the bowl. The fresh aroma of the scallions will beautifully complement the savory notes of the eggs and clams.
Step 6
Using a spoon or a whisk, gently mix all the ingredients together until well combined. Ensure the clam meat is evenly distributed and there are no large clumps. Try not to overmix; a gentle stir is sufficient to incorporate everything.
Step 7
Heat a frying pan over medium-low heat and add about 4 tablespoons of cooking oil. Once the pan is hot, pour the clam and egg mixture into the pan, spreading it out to form a round, moderately thick pancake. Ensure the batter covers the base of the pan evenly for consistent cooking.
Step 8
Once the bottom is golden brown and set, carefully flip the pancake to cook the other side until it’s also golden and cooked through. If the pancake starts to break apart when flipping, don’t worry! You can rescue it by pouring an extra 1-2 beaten eggs over the cracked area, or gently use a spatula to shape it as it cooks. Make sure it’s cooked thoroughly.
Step 9
Your delicious Clam and Egg Pancake is ready! Serve it warm, perhaps with some salted seafood (jeotgal) or a simple dipping sauce. It makes a fantastic snack or appetizer, and pairs wonderfully with a glass of makgeolli or beer!
