Irishs Clam Balls Recipes

BAILEY'S IRISH CREAM BALLS

Steps:

• Combine all ingredients in a bowl and mix with a wooden spoon until well blended. Allow to stand for 5 minutes.
• Shape mixture into 1-inch balls.
• Roll balls in powdered sugar.
• Allow to dry on wire rack for one hour.
• Roll in powdered sugar again, if desired.
• Store in airtight container between layers of waxed paper.

KITCHEN CLAMBAKE

Steps:

• Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
• Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.

CLAM BALLS

Steps:

• Drain clams, reserving liquid. You will have about 1 cup liquid and 1 cup clam meat.
• Melt the bacon fat in a skillet and saute the shallots and garlic for about 3 minutes.
• Off the heat, blend in the flour, stirring until it is all incorporated.
• Add 1/4 cup clam liquid and cream gradually.
• Return to the heat and cook over moderate heat until the sauce is very thick.
• Remove from the heat and add remaining ingredients.
• Fold in the clams.
• Refrigerate mixture at least 4 hours.
• With a teaspoon measure form balls 1/2-inch in diameter.
• Place on wax paper.
• In a small, heavy skillet pour oil to a depth of 1-inch and heat to 365°F
• Drop in 3 balls at a time, frying about 1 minute.
• Remove with a slotted spoon and drain on paper towels.
• These can be kept warm in a 200°F oven.
• If made in advance, reheat in a 425F oven placed on a wire rack in a jelly-roll pan for 7 minutes.
• Can be frozen. Place on a flat surface to freeze, then put in a freezer bag and seal. Reheat frozen balls in a 350F oven for 10 minutes.

GRILLED CLAMS WITH BASIL BREADCRUMBS

Steps:

• Heat a gas grill or prepare a charcoal grill with hot coals.
• Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, pine nuts, salt and pepper in a large serving bowl and set aside.
• When the grill is hot, place the clams in 1 layer on the hot grate and allow the heat to open the clams. They'll open gradually for about 5 minutes, then pop-open wide when they're done. Using tongs, remove the clams from the grill and place them in the bowl with the bread crumb mixture and toss together. Drizzle with the melted butter, and serve hot.

SWEET BAILEYS IRISH CREAM BALLS

Steps:

• Combine all ingredients in a bowl and mix with a wooden spoon until.
• well blended. Allow to stand 5 minutes.
• Shape mixture into 1-inch balls.
• Roll balls in powdered sugar.
• Allow to dry on wire rack 1 hour.
• Roll in powdered sugar again if desired.
• Store in airtight container between layers of wax paper.

IRISH CLAM CHOWDER

Steps:

• Chop leek and place in a bowl of cold water; agitate leeks with fingers to loosen dirt.
• Dice potatoes.
• In a large, heavy bottomed pot, saute leeks in 2 T. butter over medium heat until bright green and fragrant.
• Add clam juice and chicken broth.
• Add potatoes and simmer until potatoes are tender.
• While potatoes are simmering, in a saucepan, over medium-low heat, melt remaining butter.
• Add flour and whisk into butter, cooking for a couple of minutes.
• Add milk and whisk until smooth.
• Whisk constantly until mixture becomes very thick and bubbly.
• Add white sauce to potato/leek mixture and stir with a wooden spoon until combined well.
• Add clams, and salt & pepper to taste.