Cackalackyfoodie Clam roast for one

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Instructions. Drain and chop clams. Transfer juice to a ⅓ c. measuring cup. To that ⅓ cup, add half milk and half beer to balance out the measurement to ⅓ cup. Transfer to a large mixing bowl and combine with the egg. Start to heat oil in a fryer or pan (targeting 375-400 degrees). In a separate bowl, sift dry ingredients.

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Celery, chopped. Onion, chopped. 1 lb. butter, melted. Worcestershire sauce (in melted butter) 5 cans clams. 2 bottles clam nectar. Salt, pepper & Old Bay seasoning to taste. Make balls or spread in greased pan and bake 1 hour at 300 degrees. Add review Share.

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Directions. 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.

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INSTRUCTIONS. Mix all ingredients and form into balls the size of walnuts. Place on greased cooky sheet. Bake at 350 degrees for 30 minutes.

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Instructions. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.

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Drain all four cans of clams, reserving the juice. Add the clams to the bread cubes and work in well by hand. Add half the clam juice and work in. Add two eggs to the other half of the clam juice and scramble, then add to the bread cubes and work in by hand. Add the butter/mushroom soup/Old Bay mixture and stir in with a large spoon.

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Cover bowl with a lid or plastic wrap and refrigerate for 30 minutes. Form clam mix into balls about 1 inch in diameter and place on an ungreased cookie sheet. (At this stage, clam balls may be covered and refrigerated up to 24 hours before baking.) Bake clam balls about 15 minutes in preheated oven.

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Step 4. Heat two tablespoons of the butter in a saucepan, and add the onion, shallots, garlic, celery, green pepper, thyme and mushrooms. Cook, stirring, about five minutes. Do not burn. Step 5. Add the clams, bread crumbs and beaten egg. Add salt and a generous grinding of black pepper. Step 6.

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Let them sizzle for 30 seconds or so, then dislodge any that are stuck to the bottom with a chopstick or wooden skewer. Fry until golden brown on both sides, about 5 minutes. Drain on paper towels and serve while hot with the remoulade, Tabasco or tartar sauce. And beer.

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Instructions. In a medium sized bowl, mash softened cream cheese with a fork until soft and creamy. Slowly add in 1 tablespoon of clam juice while mixing with fork and cream well. Add lemon juice and Worcestershire sauce. Add green onion and clams to mixture. Add a few dashes of Tabasco to taste.

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1 tsp. oregano. Dash of pepper. Heat clam juice, even from the minced clams, with the stick of butter. Pour while hot over the stuffing mix and add oregano and pepper. Mix well and cool. Roll into balls. Bake at 375 degrees for 30 minutes. Note: Balls may be frozen prior to baking and used as needed. Add review Share.

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2 containers of clams, chopped and drained. 1 tsp salt. 1 tsp pepper. 1 Tbsp Old Bay Seasoning. 1 sleeve Ritz crackers, crushed + more for serving. Directions. Mix all the ingredients together except the crackers. Form into a ball and roll in Ritz Crackers. Refrigerate for at least 2 hours (overnight is better).

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Pour clams and bread crumbs into a large bowl. Toss. Add onion, green pepper, Worcestershire sauce, cheese, parsley, paprika, hot pepper sauce, salt, pepper, and melted butter. Mix with your hands until thoroughly combined. Cover bowl with plastic wrap and refrigerate for 30 minutes. Form into balls about and place on an ungreased cookie sheet.

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Juice of half a lemon. ½ cup milk. 2 (6½-oz.) cans of chopped clams, drained and liquid reserved. In a Dutch oven, heat the oil over over high heat until it reaches 350 degrees Fahrenheit. Combine the dry ingredients in a large bowl. In a medium bowl, beat the egg, then add the lemon juice, milk, and clam juice.

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Mix until thoroughly combined. Cover bowl with a lid or plastic wrap and refrigerate for 30 minutes. Form clam mix into balls about 1 inch in diameter and place on an ungreased cookie sheet. (At this stage, clam balls may be covered and refrigerated up to 24 hours before baking.) Bake clam balls about 15 minutes in preheated oven.

Cackalackyfoodie Clam roast for one

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.