You know that’s a play on words, today I’m making Clam Balls.
CLAMS: 5 pounds fresh little neck clams, 2 tablespoons grapeseed oil, 2 chopped garlic cloves, 1/2 small purple onions, 1 stick butter, 4 fresh flat leaf parsley pieces, 1 1/2 cups water, 1 cup white wine. Thoroughly wash the clams, you have to remove all the stuff or blemishes that are on the shells. Heat the oil in a large cast-iron skillet, bring the oil up to a medium heat. Add the garlic cloves and onion. Cook for 3 minutes. Add the wine, water, and butter. Cook for another 5 minutes. Now it’s time to add the clams. Cover the skillet and cook for approximately 10-12 minutes. In that time frame, the clams should open. Discard any clams that did not open. Put the opened clams in a bowl. Season the broth to taste with cayenne, chicken bouillon, and black pepper, set aside.
BALLS: 3 stalks celery, 1 medium purple onion, 3 strips green bell pepper, 3 garlic cloves, clams, 2 cups clam broth, 6 medium hard boiled eggs, 1/4 cup chopped green onion tops, 1/2 cup cooked rice, 2 cups panko bread crumbs, 1/4 cup self-rising flour, 2 medium eggs.
Remove the clams from the shell, dump the clams into the food processor, add the celery, onion, bell pepper, green onions grind to a paste. Pour this mixture into a bowl, add the rice, and chopped boiled eggs. Add clam broth a little at a time, until this mixture is smooth and the consistency is firm.Taste and adjust the seasoning to your taste preference. Cover the bowl with clear plastic wrap and refrigerate for at least 2 hours. While the clam paste is cooling, make up your egg wash and bread crumbs. In a bowl add and beat the eggs, 5tablespoons clam broth; this is your egg wash. In another bowl add the bread crumbs and flour. Mix well and add salt and pepper to taste. Remove the clam and rice mixture from the refrigerator. Scoop out a heaping tablespoon of the mixture form into a ball about the size of a walnut. Roll the balls in the flour mixture shake off any excess flour, then dip the balls in the egg wash, let the excess wash drip off. Roll the balls back in the flour mixture; it is very important to ensure the ball is completely covered with the flour mixture.
Now it’s time to fry. In a heavy skillet add about 3 inches of peanut oil. Using a slotted spoon scoop up the balls and add them to the hot oil. It takes approximately 2-3 minutes for the balls to cook and turn golden brown on all sides. When the balls floats and is a beautiful golden brown remove them from the skillet and drain on a wire rack.
Again, what kinda balls you got?