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 pepperIn 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.
To make the sauce, combine all sauce ingredients. Serve the pancakes immediately with the sauce.
