Clam Croquettes
Crispy, golden, and bursting with coastal flavor, these Clam Croquettes are the perfect appetizer or snack for seafood lovers. Made with fresh clams, creamy milk, heavy cream, and a hint of garlic and parsley, this recipe combines a velvety filling with a crunchy breadcrumb coating. The rich clam mixture is chilled and shaped into croquettes before being perfectly fried to achieve a satisfyingly crisp exterior. With only 45 minutes of active prep and cook time, these croquettes are an impressive yet approachable seafood dish. Serve them hot with a wedge of lemon or your favorite dipping sauce for a crowd-pleasing treat that delivers a taste of the sea. Perfect for dinner parties or weeknight indulgence, Clam Croquettes offer a delicious way to elevate your seafood recipe collection.
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Recipe Information
Ingredients
- 1 cup fresh clams, shelled and chopped
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 0.5 cup whole milk
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, finely chopped
- 1 clove garlic, minced
- 0.25 cup onion, finely diced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1.5 cups breadcrumbs
- 2 eggs, beaten
- 2 cups vegetable oil, for frying
Instructions
In a medium skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Slowly whisk in the milk and heavy cream, making sure there are no lumps. Cook until the mixture thickens and is smooth.
Add the chopped clams, parsley, salt, and black pepper to the skillet. Stir well and cook for another 2-3 minutes. Remove from heat, transfer the mixture to a bowl, and let it cool completely in the refrigerator for at least 1 hour.
Once the mixture is chilled and firm, form it into small croquette shapes—about 2 inches long and 1 inch thick.
Set up a breading station with three shallow bowls: one with flour, another with beaten eggs, and the third with breadcrumbs.
Dredge each croquette in the flour, dip it into the beaten eggs, and then coat it with breadcrumbs. Repeat for all croquettes.
Heat the vegetable oil in a deep skillet or saucepan to 350°F (175°C). Carefully fry the croquettes in batches until golden brown and crispy, about 2-3 minutes per side.
Remove the croquettes from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve the clam croquettes hot with your favorite dipping sauce or a wedge of lemon.
Nutrition Facts
Calories |
5931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 566.0 g | 726% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 4071 mg | 177% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 19.0 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 546 mg | 42% | |
| Iron | 45.0 mg | 250% | |
| Potassium | 888 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
