Clam Balls

Directions

1. 1
   Drain clams, reserving liquid. You will have about 1 cup liquid and 1 cup clam meat.
2. 2
   Melt the bacon fat in a skillet and saute the shallots and garlic for about 3 minutes.
3. 3
   Off the heat, blend in the flour, stirring until it is all incorporated.
4. 4
   Add 1/4 cup clam liquid and cream gradually.
5. 5
   Return to the heat and cook over moderate heat until the sauce is very thick.
6. 6
   Remove from the heat and add remaining ingredients.
7. 7
   Fold in the clams.
8. 8
   Refrigerate mixture at least 4 hours.
9. 9
   With a teaspoon measure form balls 1/2-inch in diameter.
10. 10
    Place on wax paper.
11. 11
    In a small, heavy skillet pour oil to a depth of 1-inch and heat to 365°F
12. 12
    Drop in 3 balls at a time, frying about 1 minute.
13. 13
    Remove with a slotted spoon and drain on paper towels.
14. 14
    These can be kept warm in a 200°F oven.
15. 15
    If made in advance, reheat in a 425F oven placed on a wire rack in a jelly-roll pan for 7 minutes.
16. 16
    Can be frozen. Place on a flat surface to freeze, then put in a freezer bag and seal. Reheat frozen balls in a 350F oven for 10 minutes.