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Clam Balls

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      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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