CookEat Recipe
Clam Croquettes
Clam croquettes with mustard, Worcestershire, cream and lemon in a crisp breadcrumb coating.
Method
Steps
Step 1
Have the twelve large fresh hard-shell clams opened hygienically by the fishmonger, keeping all their clean liquor separately. Keep cold until cooking. Put all the clam flesh and its strained liquor into a saucepan with the half pint cold water. Boil for about five minutes, continuing until the clam flesh reaches 74°C. Drain into a clean heat-safe bowl to save all the combined cooking liquor, then finely chop the cooked clams. Measure half a pint of this actual combined cooking liquor; do not substitute half a pint plain water.
Step 2
Heat the one ounce butter, add the finely chopped medium onion and fry until lightly golden. Stir in two ounces flour for half a minute, then gradually add the measured half pint clam cooking liquor. Mix, boil for two minutes and add all the chopped cooked clams.
Step 3
Add one saltspoon cayenne, one saltspoon grated nutmeg, one teaspoon Dijon mustard and one tablespoon Worcestershire sauce. Mix and simmer gently for ten minutes. Stir in half a teaspoon chopped parsley, strained juice from the quarter lemon, two tablespoons cream and two commercially pasteurized egg-yolk equivalents. Cook gently for about two minutes, continuing until the mixture reaches 160°F and the flour is fully cooked.
Step 4
Spread the complete mixture into a clean shallow food-safe container. Cool rapidly over external ice and refrigerate at 40°F or colder within two hours. Keep refrigerated until completely cold and firm enough to shape.
Step 5
Divide the complete cold mixture into six equal portions. Shape into cork-shaped croquettes on a lightly floured work surface, dip in beaten commercially pasteurized egg and coat in fresh breadcrumbs. Discard egg, flour and crumbs left from coating. Keep the croquettes cold until frying.
Step 6
Heat enough canola oil for deep frying in suitable equipment without overfilling. Fry the croquettes in small batches for about ten minutes until golden, their centres reach 74°C and their coating is fully cooked. Drain well on clean food-safe paper, arrange on a hot dish with a clean food-safe folded napkin, decorate with washed parsley and serve promptly.
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