Surprisingly tasty in a dip (one might even go so far as to say it’s wicked good), and very nice as a quick addition to a red or white sauce for pasta. But, puffs?
Yep – these little beauties are kinda like miniature popovers with bits o’ clam goodness folded in, then baked and served warm with a nice sauce – my Spicy Garlic-Pepper Sauce was very popular with these lovely little tidbits.
Big thanks, BTW, to the nice folk at Betty Crocker for this recipe, from a supermarket book I picked up in 1988!
•1 cup skim milk (or, just use water)
•1/2 cup butter
•1 cup flour
•1/4 tsp salt
•2 cans of clams, drained and rinsed
You could also substitute 1/2 cup of oysters or 6 oz. of crabmeat – both rinsed and well drained
•Cocktail sauce, for dipping – as I noted, I used my Spicy Garlic-Pepper Sauce
Melt the butter in a saucepan, then add the milk (or water) and bring to a boil over medium high heat.
Stir in the flour and salt, turn the heat to low, and stir like you mean it for about 1 minute – as if you’re making a really thick roux.
Stir in your well-drained clams (or crab, or oysters).
Drop the dough by spoonfuls onto parchment-lined baking sheets and bake until golden and puffed – about 25 minutes.
And, how easy was that?
Step away from the meatball – well, at least for once, you know, as an option – and embrace the puff.