BAKED CLAM BALLS

"These clam balls go together quickly and can be made a day in advance before baking. This is an appetizer sure to please all clam lovers."

2 cans (6-1/2 ounces) minced clams
2 1/2 cups coarsely crushed saltine crackers
1/4 cup sweet onion, finely chopped
1/4 cup green pepper, finely chopped
1 tablespoon Worcestershire sauce
1/8 cup grated Parmesan cheese
1 tablespoon parsley flakes
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
8 tablespoons butter (1 stick), melted

Preheat oven to 325 degrees F.

Pour one can of clams, with its liquid, into a large bowl. Drain the other can of clams and add to the bowl along with the crushed saltines, sweet onion, green pepper, Worcestershire sauce, Parmesan cheese, parsley flakes, garlic powder, paprika, hot pepper sauce, salt, pepper, and melted butter.

Mix until thoroughly combined. Cover bowl with a lid or plastic wrap and refrigerate for 30 minutes.

Form clam mix into balls about 1 inch in diameter and place on an ungreased cookie sheet. (At this stage, clam balls may be covered and refrigerated up to 24 hours before baking.)

Bake clam balls about 15 minutes in preheated oven. Serve hot.

Yield: about 3 dozen clam balls