Anonymous Fri Oct 07 11:21:36 2005

4 quahogs

4 oz. scallops, well chilled

1 egg

1/2 tsp. chives, chopped

1/2 tsp. dill, chopped

1 tsp. Dijon-style mustard

2 oz. canola oil

Shuck quahogs; reserve juices. Coarsely chop clams. Drain; refrigerate until chilled. Place scallops, eggs, herbs and mustard in blender or food processor; process until smooth. Combine with chilled clams; mix well. Refrigerate. Heat oil in medium non-stick saute pan; spoon silver-dollar size portions of clam mixture into pan. Cook until bottom edges of cakes are golden. Turn; cook for 1 minute more. Remove from pan; drain on paper toweling. Repeat for remaining mixture.