Clam Puffs Recipes

Steps:

• 1. Rub a bowl well with the garlic.
• 2. Hand mix all the ingrediences together in the bowl you rubbed the garlic on. Except the cube of butter and bread. Set in refrig.
• 3. Make the clam sauce with the reserved clam juice using some lemon juice, salt, pepper, butter. Set aside on stove to keep warm.
• 4. Slice the French bread very thin and toast only ONE side in the oven. Set aside.
• 5. On the untoasted side of bread, spread a tad of soft butter and place a dab of Clam mixture.
• 6. Broil: leaving the flame on high at all times to make clam mixture puffy and to make them hot.
• 7. Serve HOT as an Hors d'oeuvres...with the clam sauce. We love dipping the bread in the clam sauce.

Steps:

• Blend drained clams and cream cheese.
• Add seasoning and fold in well beaten egg white.
• Drop by teaspoons on crisp crackers and slip under broiler until puffy with golden brown touches.
• Serve immediately.
• May omit egg white and spread on toast.
• Sprinkle with grated cheese and slip under broiler to brown.

Steps:

• Combine clams, liquid and egg yolks in a medium bowl.
• Add flour. baking powder, melted butter, salt and pepper.
• Mix well.
• Beat egg whites to stiff peaks.
• Fold into clam mixture.
• Chill over night.
• Heat oil in a deep fryer or large frying pan to 375°F Drop mixture by teaspoonfuls, do not crowd.
• Fry until golden brown and crisp, turning once.
• Drain on paper towels.
• Sprinkle lightly with salt and serve hot.

Steps:

• In a mixing bowl combine the crumbs, clams and pimiento. Season with some salt and pepper. Stir the yolks into the batter and moisten with enough milk to make a heavy batter.
• Whip the egg whites until stiff and fold them into the mixture. Drop the batter by spoonfuls onto a non-stick skillet and cook until browned on both sides. Serve over an arugula or sliced tomato salad.

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Steps:

• 1. Combine ingredients and spread generously on melba toast rounds.
• 2. Toast under broiler---careful they don't burn. Serve hot.