Irishs Clam Balls Recipes

ICELANDIC FISH CAKES (FISH BALLS)

Icelandic Fish Cakes (Fish Balls) image

A traditional Icelandic dish.

Provided by Fabwick

Time 4h55m

Yield 8

Number Of Ingredients 10

Ingredients

2 pounds fresh cod fillets
1 cup soy creamer
1 medium red onion, chopped
2 large eggs
3 tablespoons potato starch
2 tablespoons Worcestershire sauce
1 pinch salt and pepper to taste
tablespoon vegan butter (such as Earth Balance ®), or more to taste
1 cup water, or as needed
1 splash dry white wine

Steps:

Break cod into pieces and place in a food processor with soy creamer, onion, eggs, potato starch, Worcestershire sauce, salt, and pepper; process until evenly blended. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
Remove from the refrigerator and shape into balls (think crab cake size but thicker.)
Melt butter in a skillet over medium heat. Add fish balls and saute on all sides until golden brown, 8 to 10 minutes. Add 1/2 inch water to the skillet with wine. Cover, bring to a simmer, and cook until cooked through, about 10 more minutes.

Nutrition Facts : Calories 166 calories, Carbohydrate 6.9 g, Cholesterol 88.2 mg, Fat 4 g, Fiber 0.2 g, Protein 22.1 g, SaturatedFat 0.5 g, Sodium 171.4 mg, Sugar 2.2 g

CLAM BALLS

Clam Balls image

I never had an occasion to make this. Recipe origin unknown. Preparation time includes refrigerator time.

Provided by Barb in WNY

Categories < 15 Mins

Time 5m

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

2 (8 ounce) cans minced clams
1 tablespoon bacon fat
2 teaspoons shallots, minced
2 garlic cloves, minced
1 tablespoon flour, plus
1 1/2 teaspoons flour
1/2 cup heavy cream
1 teaspoon dried oregano
2 teaspoons parsley
1/2 teaspoon Worcestershire sauce
4 dashes Tabasco sauce
1/4 teaspoon salt
oil (for deep frying)

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.

Nutrition Facts : Calories 57.2, Fat 2.7, SaturatedFat 1.4, Cholesterol 23.3, Sodium 58.7, Carbohydrate 2, Fiber 0.1, Protein 6

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