Go Back
Print Recipe
No ratings yet

New England Clam Sandywich

Ingredients

  • 1 potato bun
  • 1 tablespoon butter

A.1. Dijon Cheese Spread

  • 2 tablespoons Philadelphia Cream Cheese
  • 1 tsp. Grey Poupon Dijon Mustard
  • 1 tsp. A.1. Steak Sauce
  • 1 tsp. white wine

Bacon Slaw

  • 4 pieces bacon
  • 1 stalk celery
  • ¼ onion
  • 1 tablespoon olive oil
  • 1 tablespoon white wine

Clam Patty

  • 1 5- oz. can clams or ½ cup fresh
  • 1 tablespoon Philadelphia cream cheese
  • 1 tablespoon shredded potato
  • 1 tsp. minced celery
  • 1 tsp. minced onion
  • ½ tsp. kosher salt
  • pinch of cayenne pepper
  • 1 tablespoon flour
  • ¼ cup cornmeal
  • ¼ cup olive oil

Instructions

A.1. Dijon Cheese Spread

  • Whisk all ingredients together, until smooth

Bacon Slaw

  • Cut the raw bacon into 1-inch narrow strips. Cook until crisp. Remove from pan to drain.
  • Cut the onion into slices and julienne the celery. Add olive oil, onions, celery and wine to pan. Sauté until tender.
  • Return bacon to pan. Remove from heat and set aside.

Clam Patty

  • Drain the juice from the clams.
  • Mix with cream cheese, potato, celery, onion, salt and pepper and form into a patty.
  • Combine the flour and corn meal in a small bowl.
  • Coat the patty in the cornmeal mixture.
  • Heat the olive oil in a pan over medium to medium-high heat. Place the patty in the pan and cook for 2 minutes. Flip and cook for 2-3 more minutes, until browned.

Assembly

  • Butter the roll and place buttered side down in a hot pan to slightly toast the bread.
  • Assemble the sandwich by spreading the Dijon spread on the bottom bun. Add the clam patty and top with the bacon slaw and the top of the bun.
  • Enjoy!
  • And don’t forget to text your donation to support the victims of Hurricane Sandy.