Clam Bake Cheese Ball Recipe 455 Food

CLAM BALLS

Steps:

• Drain clams, reserving liquid. You will have about 1 cup liquid and 1 cup clam meat.
• Melt the bacon fat in a skillet and saute the shallots and garlic for about 3 minutes.
• Off the heat, blend in the flour, stirring until it is all incorporated.
• Add 1/4 cup clam liquid and cream gradually.
• Return to the heat and cook over moderate heat until the sauce is very thick.
• Remove from the heat and add remaining ingredients.
• Fold in the clams.
• Refrigerate mixture at least 4 hours.
• With a teaspoon measure form balls 1/2-inch in diameter.
• Place on wax paper.
• In a small, heavy skillet pour oil to a depth of 1-inch and heat to 365°F
• Drop in 3 balls at a time, frying about 1 minute.
• Remove with a slotted spoon and drain on paper towels.
• These can be kept warm in a 200°F oven.
• If made in advance, reheat in a 425F oven placed on a wire rack in a jelly-roll pan for 7 minutes.
• Can be frozen. Place on a flat surface to freeze, then put in a freezer bag and seal. Reheat frozen balls in a 350F oven for 10 minutes.

SHIRLEY'S BAKED CLAM CASSEROLE

Steps:

• Crush crackers.
• Mix clams or other seafood and crackers together.
• Put in small individual casserole dishes of your choice. The amount this will serve, depends on what size you use. I use about 8"x3" individual casserole dishes.
• Divide the seafood mixture between the casserole dishes.
• Add melted butter over the top of each casserole dish.
• Squirt desired amount of lemon juice over top.
• of all.
• Sprinkle with desired amount of salt and pepper.
• Bake for 25 minutes at 325.

GRILLED CLAMBAKE

Steps:

• Toss the basil, dill and chives in a small bowl. Whisk the mayonnaise with half the serrano, the lemon zest, lemon juice, 1 grated garlic clove, 1/2 teaspoon salt and 2 tablespoons water in a medium bowl. Stir in 2/3 cup of the herbs (set aside the rest for topping). Cover and refrigerate.
• Using kitchen shears, cut along the outer curve of the shrimp shells from the head end to 1/4 inch from the tail. Remove the top vein and rinse the shrimp under cold water (leave the shrimp in their shells). Transfer to a large bowl and add 6 cups cold water, 3 tablespoons salt and the sugar; stir. Cover and refrigerate 1 hour. Put the clams in a separate bowl, add enough cold water to cover and stir in 1/4 cup salt; cover and refrigerate 1 hour.
• Preheat a grill to medium high. Toss the potatoes with 1/4 cup olive oil, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Place the potatoes in a single layer in the center of a large sheet of heavy-duty foil. Wrap and seal into a packet, then wrap in another piece of foil to cover the seam side. Grill, flipping, until the potatoes are charred and tender, about 20 minutes per side. Keep wrapped.
• Meanwhile, set aside a 4-inch piece of sausage for the clams. Grill the remaining sausage until charred, 4 to 6 minutes per side. Let cool, then cut into 3-inch pieces; cover to keep warm. Grill the corn, turning, until charred, 8 to 10 minutes. Let cool, then cut each ear in half crosswise. Drain the shrimp and grill in batches until lightly charred, 1 to 1 1/2 minutes per side. Toss the corn and shrimp with the melted butter and the remaining grated garlic clove. Cover and set aside.
• Drain and rinse the clams. Slice the reserved sausage 1/4 inch thick. Heat the remaining 1/4 cup olive oil in a 12-inch cast-iron skillet on the grill. Add the sliced sausage and cook, tossing, until just starting to brown, about 5 minutes. Add the fennel, shallots and the remaining serrano and cook, stirring, until soft, about 5 minutes. Add the 4 sliced garlic cloves and the tomato paste and cook until the tomato paste turns brick red, about 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Add the clams, cover and cook until all the clams have opened, 5 to 10 minutes. (Discard any unopened clams.)
• Combine the corn, shrimp, grilled sausage and potatoes on a large platter. Leave the clams in the skillet. Serve with lemon wedges, the reserved herbs and the herbed mayonnaise.

CLAM BAKE CHEESE BALL RECIPE - (4.5/5)

Steps:

• Mix cream cheese, clams, horseradish, parsley and Old Bay. Form into a ball; coat with breadcrumbs in butter. Wrap in plastic; refrigerate 2 hours. Serve with buttery crackers (such as Ritz).

KITCHEN CLAMBAKE

Steps:

• Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
• Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.

CLAM BAKE ON THE BEACH

Steps:

• Dig a shallow pit in the sand and line it with large stones. Pile wood on top of the coals. Burn the wood for 1 to 2 hours until the rocks are red hot; rake off the ashes. Set 1 cinder block on each corner of the pit to form the base; lay a barbecue grate on top to make a table.
• While the stones are heating prepare the herb butter: Mix the butter with the cheese and herbs; season it with salt and pepper. Refrigerate until ready to use.
• Place a thick layer of seaweed on the grate. Place a layer of potatoes on the rack and cover them with a thin layer of seaweed. Put the corn on next and then another thin layer of seaweed. Now put on the kielbasa and top it with a thin layer of seaweed. Next mound the clams on top and cover with a thick layer of seaweed. Cover the entire bake with burlap or a tarp soaked in sea water. Keep the tarp wet by pouring sea water over the top if needed. Cook until the clams open and the potatoes are tender, about 1 hour.
• Pull the husks back from the corn and remove the silk. Brush generously with the herb butter and garnish with grated Parmesan.

CLAM BAKE

Steps:

• Place all ingredients in large pasta pot with a strainer and simmer until clams open and the corn is tender. Strain liquid and dump ingredients onto a large table for a great festive feast.

IRISH'S CLAM BALLS

Steps:

• Melt butter in saucepan, add clam juice ,minced clams and juice form minced clams. Heat this mixture. In a large bowl add stuffing and sauted celery and onions, pepper and oregano. Pour hot liquid over stuffing mix. Mix well and cool. Roll into balls then bake for 30 minutes at 350.