Clam Balls

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READY IN: 5mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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