Ingredients
3 can (6.5 oz) minced clams, drained, reserve liquid
3 celery stalks, minced
1 onion, minced
1 salt and pepper to taste
6 hard-boiled eggs, diced
1/2 lb moist bread crumbs
1 oil for deep frying
Directions
Add enough water to reserved clam liquid to make 2 cups liquid. Place
1 1/2 cups clam liquid, celery, and onion in saucepan; simmer until
celery is soft.
Add clams, salt, and pepper to celery mixture; simmer for 10 minutes.
Add eggs, 1/2 cup clam liquid, and bread crumbs to clam mixture; mix
well, then remove from heat. When cool enough to handle, shape clam
mixture into small balls; refrigerate until well chilled.
Heat oil to 350 F in deep skillet or deep fryer. Fry clam balls until
golden brown. Drain on paper towels; serve immediately with wooden
toothpicks for appetizers, or in a basket as a side dish.
Servings: 6 servings
Clam Balls Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Historians have proved the existence of recipes far back into the far past, in fact as far back into history as ancient Egypt, and possibly even further than that. However, these, early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to experts is a collection of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were separated into starters, main course and dessert, something that is very familiar to us today. Aspicius recounts how the Roman chefs made use of many different spices, including some familiar names like basil, fennel and asafoetida. As our culinary historical trip moves to more modern times we find a couple of books which appeared in the 14th Century ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that appears on menues today, but instead accounts of the types of food enjoyed by the upper classes of the period. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, such as parsley and basil. The introduction of these new foods and spices was responsible for an increase in recipe publications, some of which are kept safe in private cookery archives. Over the next few centuries, the powerful and rich strove to serve the most exotic meals, and as a result cooks and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookbooks are greatly in demand mostly as a result of increased literacy, people having more free time and disposable income. |
We hope you enjoy this Clam Balls recipe.
