Clam Balls Food

CLAM FRITTERS

Steps:

• In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with tartar sauce and/or lemon wedges if desired.

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.

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.

CLAM STUFFING BAKE

Steps:

• In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams. , Transfer to two 6-oz. ramekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice. Drizzle over the stuffing mix. Bake, uncovered, at 350° for 15-20 minutes or until heated through and golden brown.

BAKED CLAMS

Steps:

• Wash the clams very well. Put them, the clam juice, water and vermouth in a big pot with a cover. Cook them over very high heat, bringing them to a boil, until they are just cooked, removing them one by one, or by the few, to a roasting pan or other flat tray, with tongs or a hand-held sieve, the instant they pop open.
• Once they've cooled, remove the clams from the shells. Divide top and bottom shells. Wash as many as you plan to serve, and leave them to dry. Add any liquid left with the clams to the liquid in the clam pot.
• Sauté the cup of garlic, leeks, celery and fennel in 3 tablespoons of butter, adding only the tiniest, barest bit of salt to help the vegetables release their liquid. Cook for 5 to 10 minutes, until leeks are tender and taste good. Through a fine strainer, add all the liquid in the clam pot. Bring to a boil, and cook down until only about 1 cup of liquid remains. Add the heavy cream. Taste for salt. Add the chopped leaves and chervil and the clams, either whole or roughly chopped.
• Divide the remaining 2 tablespoons of butter into 24 small squares. If it seems difficult, use more butter. No precision needed. Fill each half clamshell very full with the clam mixture - with either 1 clam per shell, if left whole, or a spoonful, if chopped. Top each half with a sprinkle of bread crumbs and a tiny square of butter.
• Put in a single layer, in 1 or 2 large roasting or baking pans, under the broiler at its highest setting, quite close to the broiler. Serve hot.

DEVILED CLAMS OLD FASHIONED STYLE (ALMOST!)

Steps:

• Using a food processor (do not clean between ingredients).
• Finely slice the torpedo rolls and set aside.
• Finely chop bacon and put in a large, deep saute pan and put on medium heat.
• Medium chop peppers, onions, and parsley and add to cooking bacon.
• Add garlic powder, seasoning salt, and cayenne pepper to mix and cook for 10 minutes.
• Put aside to cool.
• To open clams,place in large baking pan (s) 1 to 2" deep.
• Place in a 400°F oven for 10 minutes, or until opened slightly,remove fron oven and let cool enough to handle.
• Open clams, reserving the liquid for later use,and chop meat medium fine.
• Separate and save clam shells.
• In a large bowl,combine the clams and bacon/vegetable mix.
• Add the sliced rolls a cup at a time,adding the reserved clam juice,if necessary,to keep the consistency of a slightly wet stuffing.
• Spoon fill clam shells with stuffing mix, sprinkle bread crumbs over stuffing,and top with lighty sprinkled paprika for color.
• Bake in a 350°F oven for 20 to 25 minutes.
• Bread crumbs should be lightly browned, and clams and vegetables tender.