Irishs Clam Balls 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.

BAILEY'S IRISH CREAM BALLS

Steps:

• Combine all ingredients in a bowl and mix with a wooden spoon until well blended. Allow to stand for 5 minutes.
• Shape mixture into 1-inch balls.
• Roll balls in powdered sugar.
• Allow to dry on wire rack for one hour.
• Roll in powdered sugar again, if desired.
• Store in airtight container between layers of waxed paper.

IRISH CLAM CHOWDER

Steps:

• Chop leek and place in a bowl of cold water; agitate leeks with fingers to loosen dirt.
• Dice potatoes.
• In a large, heavy bottomed pot, saute leeks in 2 T. butter over medium heat until bright green and fragrant.
• Add clam juice and chicken broth.
• Add potatoes and simmer until potatoes are tender.
• While potatoes are simmering, in a saucepan, over medium-low heat, melt remaining butter.
• Add flour and whisk into butter, cooking for a couple of minutes.
• Add milk and whisk until smooth.
• Whisk constantly until mixture becomes very thick and bubbly.
• Add white sauce to potato/leek mixture and stir with a wooden spoon until combined well.
• Add clams, and salt & pepper to taste.