| 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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