TABASCO® BRAND CHIPOTLE PEPPER SAUCE BABY CLAM & PUMPKIN PATTIES SERVED WITH CHILLED SPINACH CREAM

Clam & Pumpkin Patties

Ingredients Weight Measure
Canned baby clams, drained 5 ea.
Canned pure pumpkin, mashed 2 ea.
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.
Italian breadcrumbs 2 cups
Eggs 3 ea.
Florida Bay seasonings 1-1/2 tsp.
Capers, small, drained 4 Tbsp.
Celery, finely diced 1 cup
Green onion, chopped 1 cup
White onion, medium, diced 1 ea.
Bell pepper, diced 1 cup
Pepper, cayenne pinch
Thyme, leaves, fresh/dried 2 Tbsp.
Salt and pepper to taste
Parsley, chopped 2 oz.
Lemon juice, fresh 2 oz.
Garlic, chopped 1 oz.
Olive or pure vegetable oil as needed

Chilled Spinach Cream

Ingredients Weight Measure
Spinach, cooked, fresh/frozen 2 cups
Sour cream 2-1/2 cups
Red bell pepper, finely diced 1 medium
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Garlic 2 tsp.
Key lime or lemon juice (optional) 1/2 tsp.

Garnish

Ingredients Weight Measure
Baby greens as needed
Strawberries as needed
Oranges as needed

Method

  1. For the Clam and Pumpkin patties, in a stainless steel bowl, add all ingredients. Toss together with hands or spatula.
  2. Heat sauté pan with a small amount of oil. Shape mixture into small patties and sauté until golden brown on one side.
  3. Place in moderate oven or grill on Flat Top.
  4. For the Chilled Cream Spinach, drain and chop frozen spinach.
  5. Sauté spinach if using fresh.
  6. Mix all spinach ingredients.
  7. Chill.
  8. Serve the Clam and Pumpkin Patties with the Chilled Spinach Cream. Garnish with baby greens (mesclun mix), strawberries and orange segments and serve.

Yield: