Author Notes: My daughter loves pasta with a garlicky clam sauce while my son wants some 'stick-to-the-bones' heavy food. They never could agree, so I made this recipe many years ago as a come-together-dish. But as every busy mom knows, shortcuts start taking preference. So instead of individual pancakes, now we cook it as one big griddle cake, and cut it like a pie, then serve the sauce over each serving. East please meet West. - BoulderGalinTokyo
Bacon-Cumin Cornbread Griddle Cakes
- 1 cup organic corn meal
- 1 cup milk
- 200 grams (7 ounces) block bacon, sliced or diced
- 1 egg
- 3/4 cups whole-wheat pastry flour
- 1 tablespoon baking powder
- 1 tablespoon cumin seeds (or half seeds, half ground cumin)
- 1 teaspoon crushed oregano
- salt, if needed (there is bacon in it)
Clam Scallion Garlic Sauce
- 1 teaspoon olive oil
- 7 scallions, white-part sliced 1/2 inch and green-part sliced 1/4 inch. Keep separated
- 5 cloves garlic, sliced
- 1 pound frozen asari clams (no shells)
- 1 1/2 cup dashi (see note) or veg. broth or bottled clam broth
- 4 tablespoons sake or white wine
- 3 tablespoons sugar
- 3 tablespoons soy sauce, Kikkoman Lite
- In large mixing bowl, put cornmeal and pour in milk. Mix. Let sit while cooking bacon.
- Bacon can be 1/4-inch cubed first, or cook slices and crumble after cooking. Cook until crispy. Remove from skillet. Cool.
- Add egg to cornmeal and mix.
- Mix flour, cumin, oregano and baking powder. Add these dry ingredients to cornmeal mixture. Add bacon and mix well.
- Leave about 2 teaspoons of bacon grease in the pan (throw rest away). Heat pan quite hot, then pour entire batter into pan. Lower heat to medium-low. Cook until bubbles appear on top, around 8 minutes. Turn over. (Or if too heavy, just cover pan) Lift side of griddle cake to see if done.
- Make Clam Scallion Garlic Sauce: A: Mix sake, soy sauce, and sugar in a small bowl. Set aside. B: Mix katakuriko (potato starch) 4 teaspoons in 4 teaspoons of water. Set aside. You can use corn starch (but I believe the measurement might be different)
- In a sauce pan heat the broth or dashi to a boil. Add white parts of scallions and Mixture A. Cook about 2 -3 minutes.
- Add clams and green parts of scallions to sauce. Bring to a boil again and cook a minute or so, then mix B above once again, then add to the clam sauce stirring constantly. When clam sauce thickens, it is done. Don't keep cooking or scallions will loose green color.
- Dashi: I like konbu(sea vegetable) dashi better than katsuo (bonito flakes). Easier to clean up too. Just boil a piece of konbu in water for awhile (10 minutes). But you can buy bottled dashi-just remember that it is concentrated so you need to add water when you use bottled.
- Cut griddle cake in the size piece you want. Spoon clam sauce over the griddle cake and eat immediately. (If it sits it will soak up the sauce).
- My cooking is low sodium, so you can add more soy sauce, but add a little, taste, then add more if you like.