I first prepared the cakes Asian-style, with only the corn as the main ingredient. Later, I dug a limit of razor clams, and the idea of a marriage between the two kicked in. The cakes can serve as a great appetizer or as an alternative to a starch such as rice or potatoes.

If one holds the clams, the corn cakes are wonderful as an accompaniment to an entree of chicken, fish or beef. The cakes can be garnished with salsa. If one prefers the cakes more like a sweet pancake, cover with a bit of maple syrup and a dollop of creme fraiche or sour cream. A hot Thai chili dipping sauce is also a spicy alternative.

Razor clam cakes

Ingredients

• 1 cup chopped razor clams

• 1 cup of canned corn, drained or kernels cut from a boiled cob and boiled for a couple of minutes

• 1/2 cup flour

• 1/4 cup panko

• 2 teaspoons curry paste (Mae Ploy red curry paste is great)

• 6 tablespoons coconut milk

• two green onions, sliced diagonally into 1/2-inch pieces

• 2 tablespoons chopped Thai basil

• 1 tablespoon corn starch

• 1 teaspoon baking soda

• Salt to taste

• 1/2 teaspoon red chili flakes (or three Thai chilies, diced finely and adjusted to taste)

Preparation

Mix together the dry ingredients in a stainless steel bowl.

Slowly stir in the coconut milk until you have a semi-thick batter. Blend in the curry paste, clams and corn kernels. Mix well. Add the white part of the green onions and save the green pieces for garnish. Do the same with the Thai basil. Salt to taste.

Form small balls with a small ice cream scoop or tablespoon and press them into flat rounds in a pre-heated saute pan with a few tablespoons of safflower oil. Saute until the cakes are golden on each side.

A nice dipping sauce can be quickly concocted by mixing 3 or 4 fine minced Thai chilies with 4 teaspoons sugar, 4 tablespoons rice vinegar and 1 tablespoon soy sauce.

The corn or clam cakes can stand alone as an entree or be served as an appetizer. Garnish with the basil and chopped green onions. I also like them for breakfast with a fried egg.