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Happy Clamburger


  • 1 cup chopped cherrystone or littleneck clams
  • 1 egg, beaten
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon grated onion
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup dry bread crumbs, divided
  • vegetable oil for frying
  • 6 sandwich buns, split and toasted

In a medium bowl, combine clams, egg, lemon juice, parsley, onion, salt, pepper and ½ cup crumbs. Shape into 6 patties. Roll in remaining crumbs. In a large skillet, fry cakes in hot oil, 375° F, until brown on one side, about 5 minutes. Turn and repeat on other side. Serve in toasted buns.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas