Ingredients: 1 cup flour 1/4 cup rice flour 2 egg whites 1 cup water 1/2 cup fresh cherrystone clams, chopped 2 bunches scallions (white parts only), cut into batons 2 tablespoons serrano or green Thai-bird chilies, sliced 1/2 teaspoon salt 2 tablespoons oil For the Sauce: 1/4 cup soy sauce 1 clove garlic, chopped 2 teaspoons chopped scallion 1 teaspoon toasted sesame seeds 1 teaspoon sesame oil 1 teaspoon vinegar 1/4 teaspoon black pepper Directions:1. In a bowl, whisk together the flour, water, and egg whites until the batter is smooth. Stir in the clams, scallions, and salt. To a heated pan, add the oil. Scoop 2 tablespoons of the batter into the pan to form pancakes about 3-inches in diameter. Let cook for about 3 minutes per side until golden. 2. To make the sauce, combine all sauce ingredients. Serve the pancakes immediately with the sauce. |