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Full Online Book HomeLearning KitchenAppetizers - Seafood Clam Ball Recipes By Angel
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Appetizers - Seafood Clam Ball Recipes By Angel Post by :Mike_Migan Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1680

Click below to download : Appetizers - Seafood Clam Ball Recipes By Angel (Format : PDF)

Appetizers - Seafood Clam Ball Recipes By Angel

1 1/2 cups chopped clams, well drained
6 medium potatoes, baked, scooped out of skin
2 eggs
2 tablespoons low-fat buttermilk
2 teaspoons grated onions
1 teaspoon Dijon mustard
1 teaspoon tarragon
salt and pepper to taste
skim milk for dipping
3 tablespoons canola oil for frying

Wash clam meat. Rice or mash potatoes, then mix with chopped clams. One at a time, beat in the eggs, then blend in buttermilk, onions and spices. Roll into one-inch balls.

Spray frying pan with non-stick oil. Pour in canola oil, heat on medium-high seven minutes.

Dip clam balls in milk, then roll in flour. Fry until light brown. Serve with toothpicks and tartar sauce. (Recipe follows)

Classic Tartar Sauce

1 cup non-fat mayonnaise
1 teaspoon mustard
1 tablespoon parsley
1 tablespoon pickle relish
2 teaspoons lemon juice
1 teaspoon finely minced shallots
1 tablespoon chopped capers
salt and pepper to taste
Combine all ingredients.
(Makes 1 1/2 cups)

Mom’s Clam Balls

1 doz. large clams
6 eggs
2 large loaves bread
1 green pepper
1 bunch celery
2 onions
1 cup water (maybe)
2 Tbsp. salt
1 Tbsp. pepper
1 tsp. poultry seasoning
1/2 tsp. red pepper
1/2 lb. butter
1 (10 3/4 oz) can mushroom soup

Cut bread the night before. Chop celery, onions and pepper. Fry in butter. Let cool. Have clams frozen, set out and as they start to open, while partially frozen, pry open and take out clam meat. Chop them and juice in food processor.

Preheat oven to 350° F.

Next beat eggs and add to clams. Add bread, seasonings and celery mixture. Mix well with mushroom soup. If too dry add water. Wash the shells and add 1/2 teaspoon of butter in bottom and fill with mixture.

You will have to make some in just balls. Put in large cake pan. Cover with foil. Bake at 350 degrees
for 45 minutes. Take foil off and bake a little longer to brown.

Clam Balls

4 cups ground clams or 1 bottle clam juice plus 1 can minced clams and 1 can baby clams
about 2 loaves bread
4 Tbsp. butter or oleo
2 Tbsp. flour
1 Tbsp. parsley
1 1/2 Tbsp. mustard
1 medium onion, chopped
1 cup milk
1 cup celery, chopped
1 1/2 Tbsp. horseradish (optional)

Preheat oven to 375° F.

Melt butter and flour. Stir until smooth. Add other ingredients. Stir until smooth and thick over medium-high heat. Pour over bread. Add salt and pepper to taste.

Shape into balls (golf ball to hard ball size).

Spray cookie sheet with Pam® and bake for 20 to 25 minutes.

(May need more bread added if too wet.)

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Appetizers - Seafood Clams Baked With Garlic And Cheese Appetizers - Seafood Clams Baked With Garlic And Cheese

Appetizers - Seafood Clams Baked With Garlic And Cheese
Category: appetizers, seafood Yield: 4 servings 4 dozen clams 8 garlic cloves, finely chopped 1/4 lbs butter, softened to room temperature 1/4 cup chopped parsley 1/2 cup white wine 3 tsp bread crumbs salt and pepper, to taste1 cup grated cheese Wash clams in cold water.Place in a pot, then pour in white wine. Cover and bring quickly to a boil. Cook for 2 to 3 minutes. Remove clams and drain reserve liquid. Detach empty half of clam shell. Preheat oven at 400 F (190 C). Melt butter in a small saucepan, then saute chopped garlic for 2 minutes, until garlic

Appetizers - Seafood Baked Salmon Appetizers Appetizers - Seafood Baked Salmon Appetizers

Appetizers - Seafood Baked Salmon Appetizers
1 can salmon (drained, remove skin and bones) 1 small pkg. cream cheese (room temperature) 1 celery stalk (finely chopped) 1 shallot (finely chopped) dash of pepper 1 Tbsp. butter 2 pkg. refrigerated crescent roll dough (small - 8) Sautée celery and shallots in 1 Tbsp. of butter. Mix ingredients together in a bowl. Unroll dough on a floured board, being careful not to split the dough apart. Roll out dough to half it's thickness. Spread half of the filling over half of the dough, leaving a small edge on three sides. Fold unfilled dough over filled side and pat gently