Directions: |
Directions:1) Melt butter in saucepan, add clam juice, minced clams and juice from minced clams.
Heat this mixture.
2) In a large bowl add stuffing and sautéed celery and onions, pepper and oregano. Pour hot liquid over stuffing mix. Mix well, adding saved juice from canned clams until mixture binds together and cool.
3) Roll into balls (if needed you can still add some of the clam juice), then bake for 30 minutes at 350 degrees.
4) These freeze well, just allow them to defrost before cooking.
NOTE: if you have clam shells bake and serve on shells. |
Personal
Notes: |
Personal
Notes: While growing up I spent summers at the Jersey Shore, along the Barnegat Bay, and remember enjoying steaming clams, eating them on the half shell, making clam chowder, clam cakes and of course these Clam Balls. Clams bury themselves in the sand, so the best way to go clamming is to take off your shoes and go into the bay, feeling around with your toes until you find a clam, drop the clam into your bushel basket and when you have enough, go enjoy a great culinary treat. Of course, if you are a clammer by trade, you would use a clam rake. There are many varieties, once you have identified the type of clam you have harvested or purchased, find the best recipe for that particular clam, as some clams are better than others when preparing recipes.
After retiring and moving to South Jersey, I got involved with the Natural Resource and Educational Center, Saving Barnegat Bay, in Waretown, NJ. and served on the Board of Directors for 2-years.
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