While Al Gore and Mark Zuckerberg made it possible for me to reconnect with a great number of Lawrence graduates, he was unfortunately not one of them. Wherever you are, Richard Nilsson, I hope you are well and enjoying a wonderful life. Sorry for being so abrupt with you on Labor Day 1971, but my social skills were pretty darn shaky back then. (They are a little better now, if you discount my tendency to live like a 21st century hermit.)
Sunday - Yesterday was Clam Fail 2.0, but I am determining to overcome the damn clam. We shall overclam? Actually, I am beginning to wonder if this is all about the pan, rather than all about the clam.
Prepare mashed potatoes from the potatoes, cream and butter. Use a hand masher, but do try to eliminate lumps. Add in the clams and the remaining ingredients, up to and including the cayenne pepper. Set aside to cool to room temperature.
Whisk the eggs until frothy, then stir them into the room temperature potato mixture until fully incorporated. Add the flour, stir well, cover and refrigerate overnight.
The next day, heat the canola oil in a large non-stick skillet. Using an ice cream scoop (the type with the lever to release the contents) carefully place three scoopfuls into the hot oil. Let them cook, undisturbed until the bottom is lightly browned and crispy. Now, very carefully turn over each clam cake and ever-so-gently press down with your spatula just barely enough to flatten the side against the pan. Cook undisturbed until that side is also lightly browned and crispy. Move each clam cake to an aluminum baking dish. Repeat until all are done; you will have between 24 and 26 clam cakes. Place the baking pans into a 350 degree oven for 15 to 30 minutes, until the clam cakes are hot inside. Serve immediately.
Commercial accompaniments can include Kraft Horseradish Sauce, McCormick or Hellmann's Tartar Sauce, or McCormick's Cocktail Sauce. A couple of tomatoes from my garden wouldn't hurt either.