| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains | Appetizers, Seafood | 36 | Servings | |
INGREDIENTS
| 10 | oz | Can minced clams |
| 1/4 | c | Butter |
| 3/4 | c | Flour |
| 2 | Eggs | |
| 1 | ts | Salt |
| 1/8 | ts | White pepper |
| 1/4 | ts | Crushed dillseed |
| 1/4 | ts | Thyme |
| 1/4 | ts | Paprika |
| 1/2 | ts | Chopped chives |
INSTRUCTIONS
Drain clams and set aside, reserving 1/2 cup clam juice. Heat butter and reserved clam juice in saucepan until mixture boils; reduce heat. Add flour, stirring constantly until mixture leaves sides of pan and forms a ball. Beat in eggs 1 at a time. Stir in clams, salt, pepper, dillseed, thyme, paprika and chives. Drop by 1/2 teaspoonfuls into greased baking pan. Bake at 400 degrees for 20 minutes or until golden brown. May freeze and reheat at 350 degrees for 10 to 15 minutes. Source: Great Recipes from Great Gardeners Posted to MM-Recipes Digest by dandelion@edeneast.com on Mar 2, 1998
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