The term croquette comes from the French work to conquer “to crunch”. These creamy clam croquettes were an inspiration from Susan Miller a former student of Johnson and Wales University who came in second place with this recipe in our first creative clam challenge in 2008.
In heavy bottom 2qt sauce pan melt butter then sauté onion until translucent. Whisk in flour and cook for 2-3 minutes. On med-high heat, add half & half and whisk until thickened. Turn heat to low setting and add clams, clam juice and spices and cook for 5 min. until clams are cooked through. Remove from heat and let cool. Spread filling on a cookie sheet and refrigerate filling for at least 2 hours. Heat oil to 350 degrees. Remove filling from refrigerator and shape into cone shaped balls about 2″ for entree size portion. Roll in seasoned flour, then roll in egg, and then in panko. Fry in hot oil until golden brown. Serve 3 croquettes for entree on bed of watercress and garnish with lemon wedge.
Yield: 6 entrees
Recipe by: Susan Miller, a Student at Johnson & Wales University. This recipe was the runner up for the Sea Watch 2008 Creative Clam Challenge at the International Boston Seafood Show.