Clam Croquette

This croquette is filled with fluffy potatoes and clam meat, and is topped with a clam-flavored sauce. It's packed with clam extract. It would also be delicious with oysters in the winter
Please also refer to this page for information on the ingredients introduced in this recipe.

White sauce

You can quickly turn it into a sauce by stirring with three chopsticks in one hand. You can also make it delicious by substituting soy milk for half of the milk

Clam soup base

Using the clam soup as a base to make dishes like Fukagawa Zosui and miso soup is delicious. If you boil more clams in the strained broth, you'll get a richer clam soup. At Tsukiji Tamura, we always use a richer version that has been boiled two or three times. The clam meat is not overcooked, so it's plump and tender

Japanese food

Vegetable side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 20 minutes

modified recipe0posts

How to make it

Cut the potatoes into quarters, remove the sprouts, steam for 25 minutes, and peel. (You can also microwave this.)

Mash the peeled potatoes well in a bowl, add the white sauce and butter and mix well again

Divide [2] into 8 to 10 equal parts, wrap 2 to 3 clam meat around each, and form into balls. Coat with flour, egg, and breadcrumbs in that order, and fry until golden brown