Clam Croquettes

Ingredients

• two quarts of opened clams
• an ounce of butter
• a dash of red pepper
• the yolks of four eggs
• the juice of one lemon
• two ounces of sifted flour
• one pint of the liquid you have saved
• a scant tablespoonful of chopped shallot
• in cracker crumbs
• garnish of fried parsley

Method

1. 1

   Cook clams with butter, broth, white pepper, and ground mace until tender.

2. 2

   Drain and chop clams.

3. 3

   Fry shallot in butter, add flour, then stir in clam liquid and boil.

4. 4

   Add egg yolks, red pepper, chopped clams, and lemon juice.

5. 5

   Cool, form into pieces, dip in egg and crumbs, and fry until brown.

6. 6

   Drain and serve with parsley and lemon.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 74. The excerpt below is the record exactly as published.

Olam CroQuettes Drain thoroughly and cook two quarts of opened clams until tender with an ounce of butter, a little broth, white pepper, and ground mace — mace may be omitted. Drain again in a colander. Save the liquid and chop the clams fine. Fry a scant tablespoonful of chopped shaUot in two ounces of butter until slightly brown and add one ounce of sifted flour. Mix well and then stir in one pint of the liquid you have saved. Stir and boil five minutes. Then add the yolks of four eggs, a dash of red pepper, the chopped clams, and a little finely chopped parsley. Stir constantly and boil two minutes. Add the juice of one lemon. Tum on a dish to cool. Form the mixture into sixteen oblong pieces. Dip in beaten egg, then in cracker crumbs, and fry a light brown. Drain on a brown paper. Serve with a gamish of fried parsley

Cook this with the app: pantry check, scaling, and the assistant.