| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Side dishes, Shellfish, Seafood | 6 | Servings | |
INGREDIENTS
| 3 | cn | (6.5 oz) minced clams; drained, reserve liquid |
| 3 | Celery stalks; minced | |
| 1 | Onion; minced | |
| Salt and pepper to taste | ||
| 6 | Hard-boiled eggs; diced | |
| 1/2 | lb | Moist bread crumbs |
| Oil for deep frying |
INSTRUCTIONS
Add enough water to reserved clam liquid to make 2 cups liquid. Place 1 1/2 cups clam liquid, celery, and onion in saucepan; simmer until celery is soft. Add clams, salt, and pepper to celery mixture; simmer for 10 minutes. Add eggs, 1/2 cup clam liquid, and bread crumbs to clam mixture; mix well, then remove from heat. When cool enough to handle, shape clam mixture into small balls; refrigerate until well chilled. Heat oil to 350 F in deep skillet or deep fryer. Fry clam balls until golden brown. Drain on paper towels; serve immediately with wooden toothpicks for appetizers, or in a basket as a side dish. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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