Clam  Fritters






2/3 cup all-purpose flour

  1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon pepper

1 can (6 1/2 ounces) minced clams

  1 egg

3 tablespoons milk

1/3 cup diced onion

Oil for deep-fat frying

  Tartar sauce and/or lemon wedges (optional)





In a bowl, combine flour, baking powder, salt and pepper; set aside.


Drain clams, reserving 2 tablespoons juice; set clams aside.


In a small bowl, beat the egg, milk and reserved clam juice.


Stir into dry ingredients just until moistened.

Add the clams and onion.


In an electric skillet or deep-fat fryer, heat oil to 375.

Drop batter by tablespoonfuls into oil.

Fry for 2 to 3 minutes, turning occasionally, until golden brown.

Drain on paper towels.


Serve fritters with tartar sauce and/or lemon wedges if desired.



Serves 14 - 16 appertizers






Cheese  Puffs






1 cup water

2 tablespoons butter

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1 cup all-purpose flour

4 eggs

1 1/4 cups shredded Gruyere or Swiss cheese

1 tablespoon Dijon mustard

1/4 cup grated Parmesan cheese






Preheat oven to 425 degrees.


In a large saucepan, bring the water, butter, salt and cayenne to a boil.

Add flour all at once and stir until a smooth ball forms.

Remove from the heat; let stand for 5 minutes.

Add eggs, one at a time, beating well after each addition.

Continue beating until mixture is smooth and shiny.

Stir in Gruyere and mustard.


Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets.

Sprinkle with Parmesan cheese.


Bake for 15 to 20 minutes or until golden brown.


Serve warm or cold.



Serves 4 dozen appetizers






Sesame  Chicken  Bites






1/2 cup dry bread crumbs

1/4 cup sesame seeds

2 teaspoons minced fresh parsley

1/2 cup mayonnaise

1 teaspoon onion powder

1 teaspoon ground mustard

1/4 teaspoon pepper

1 pound boneless skinless chicken breasts, cut into 1 inch cubes

2 to 4 tablespoons vegetable oil





3/4 cup mayonnaise

4 1/2 teaspoons honey

1 1/2 teaspoons Dijon mustard






In a large resealable plastic bag, combine the bread crumbs, sesame seeds and parsley; set aside.


In a small bowl, combine the mayonnaise, onion powder, mustard and pepper.


Coat chicken in mayonnaise mixture, then add to crumb mixture, a few pieces at a time; shake to coat.


In a large skillet, saute chicken in oil in batches until no longer pink,

adding additional oil as needed.


In a small bowl, combine sauce ingredients.

Serve with chicken.



Serves 8 - 10







 Salem's Den  Salem 2004 and Beyond