CLAM BALLS

      Title: CLAM BALLS
  Categories: Side dishes, Shellfish, Seafood
       Yield: 6 Servings
  
       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
  
   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.
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