CLAM BALLS

Clam Balls image

Provided by Barb in WNY

Time 5m

Yield 20 serving(s)

Number Of Ingredients 13

2 (8 ounce) cans minced clams
1 tablespoon bacon fat
2 teaspoons shallots, minced
2 garlic cloves, minced
1 tablespoon flour, plus
1 1/2 teaspoons flour
1/2 cup heavy cream
1 teaspoon dried oregano
2 teaspoons parsley
1/2 teaspoon Worcestershire sauce
4 dashes Tabasco sauce
1/4 teaspoon salt
oil (for deep frying)

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.