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Credit: Michael Matarazzo, 2010 U.S.A.’s Chef of the Year™
The National Culinary Review, September 2010
1 oz. olive oil + as needed
¼ oz. Spanish chorizo, brunoise
1 T. fennel, brunoise
½ t. minced garlic
¹/8 cup clam juice
1 T. Pernod
¼ cup heavy cream
3 gelatin sheets
1 oz. Manila clams, chopped
1 cup all-purpose flour
1 cup beaten egg
1 cup ground panko
Method: In pan, heat 1 oz. olive oil. Add chorizo; render. Add fennel; sweat until tender. Add garlic; sweat briefly. Add clam juice; reduce by ½. Add Pernod and cream; reduce until thickened. Bloom gelatin in ice water until softened; add to pan. Add clams; toss gently until incorporated. Spoon mixture onto plastic wrap in straight line; roll tightly, tying ends with butcher’s twine. Drop in ice bath; allow to set up. Remove plastic wrap; slice into 12 equal medallions. Bread medallions in flour, egg and panko; repeat egg and panko. At service, drop croquettes into 350ºF olive oil until golden-brown.
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