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
Transcribed cooking instructions as a concept can be observed far back into history, at least as far into history as the Egyptians, and possibly even further. However, sadly, these early cook books were just simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to academics are some clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As our culinary historical trip moves to more modern times we have a couple of interesting books which were published in the 1300s - a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are not about the indian curry that appears on menues today, but instead accounts of the types of meals cooked for the upper classes of that time. In the 15th century, knights returning from the crusades brought back many foods and spices from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas created an increase in books on cooking, some of which are now in private cookery archives. Over the next few centuries, the rich families of the West competed with each other to offer the most extravagent meals, and as a consequence, chefs and their recipes were much in demand. However, it was during the nineteenth century that fine cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, cooking publications were in great demand, as a result of more people being able to read, increased leisure time and having more disposable income. The introduction of television brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Clam Balls recipe.
