Clam Croquette

Japanese food

Vegetable side dishes

Croquettes filled with fluffy potatoes and clam meat are poured over them with a sauce with the flavor of the clam. Lots of clam extract. It would be tasty to make oysters in winter.
Please also refer to this page for information on the ingredients introduced in this recipe.

White sauce

You can quickly turn into sauce by holding three chopsticks with one hand and mixing them. You can also change half of the amount of milk to soy milk to make it delicious.

Base clam soup

It's very delicious when you make Fukagawa zuke or miso soup, using the base clam soup. If you boil the next clam with the strained liquid, the clam soup will be thicker. At Tsukiji Tamura, I always use rich foods that I've repeated for the second or third time. The boiled clams are also plump, as they are not cooked too much.

Cooking time: 20 minutes

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How to make it

Cut the potatoes into 4 equal parts, remove the buds and steam for 25 minutes and peel the skin. (Can also be used in the microwave.)

Mould the peeled potatoes well in a bowl, add the white sauce and butter and mix well.

Divide [2] into 8-10 equal parts, and wrap around 2-3 clam clams and mold them into round shapes. Sprinkle flour, eggs, and breadcrumbs in order and fry them golden brown.