In a large saucepan add enough water to cover the potatoes. Bring to a boil and reduce the heat and cook just until fork tender, about 10 to 12 minutes. Drain and place into a large bowl to cool. Mash the potatoes with potato masher until smooth but still slightly lumpy. In a large sauce pan add cod and boil for about 10 minutes. Drain and let cool until easy to handle. Take a fork and flake the cod. Next add the cod, green onions, parsley, 4 eggs, the salt, and cayenne and mix until smooth. Place in the mixtures in the refrigerator for about an hour. In a large, deep, heavy pot heat enough oil to fry the balls,.  Temperature should 350 degrees F.  In a small bowl place the flour.  In another bowl beat together the remaining eggs.  In a third bowl, place the Panko crumbs. Now begin to form the balls to your desire. One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg, and then roll in the breadcrumbs. Place on a baking sheet. In batches, gently add the balls to the oil and cook until golden brown on all sides, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately.

Ingredients:
1 small shallot, diced
1-2 garlic cloves, minced
Salt & pepper, to taste
2 cups arborio
2 cups white wine, (Preferably Sauvignon Blanc)
6 cups chicken stock
2 tablespoons unsalted butter
2 tablespoons evoo

2 lb baby clams, rinsed 

Pinch of saffron
Zest of 1 lemon
1/2 cup fresh parsley, chopped

2 garlic cloves, minced

Preparation:

In a heavy large saucepan over medium heat. Add the baby clams, 1 cup white wine, garlic, lemon zest, salt and pepper. Cover and cook for 3 to 5 minutes. Set aside. 

Add the butter to the pan. Add shallots. Cook until translucent about 3 minutes. Add the rice. Stir until well coated and translucent (about 2 minutes). Add the remaining wine. Cook and stir often, about 2 minutes. Add the broth and season with salt, pepper and saffron. Increase the heat and bring to a boil, stirring continuously. Reduce heat to medium low. Simmer for about 15 minutes until creamy.

Pour risotto into dish and top with baby clams. Add fresh parsley. Serve.

Disclosure: Opinions are my own. Acme Markets provided gift cards for recipe development