Clam Puffs Recipes

CREAM PUFFS

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.

JOHN MURPHY'S CLAM PUFFS

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.

CLAM PUFFS

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.

CLAM PUFFS

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.

CLAM PUFFS

Steps:

• Puff mixture: Saute onion and celery until transparent drain off liquid. In a large bowl combine clams and juiced celery onion lemon juice parsley spiices cream 2 eggs and 2 cups of breadcrumbs. Chill for 1 hour Eggg coating: Combine remaining eggs and 1 cup milk blend together. Form puff mixture into silver dollar size balls. Roll in flour dip into egg mixture coat with remaining breadcrumbs. Deep fry for appoximately 10 minutes. Serve warm.

CLAM PUFFS

Steps:

• Microwave butter and cream cheese for 1 minute.
• Remove and mix in drained clams.
• Split English muffins and cut into each half into quarters.
• Place on a cookie sheet and add a dollop of cheese mixture on top of each quarter.
• Bake for 12 minutes until golden brown.

CLAM PUFFS

Steps:

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