QUAHOG (Pronounced coe-hog) CLAMS

Quahog clams are commonly called the “big boys” they weigh about 2- pounds. These clams are my first choice, but they are hard to find on the west coast. Therefore I am amending my recipe to “Littleneck Clams.”

3 celery stalks, finely chopped, 1/2 cup white onions, finely chopped, 2 green onions, chopped, 1/8 cup Parmesan cheese, grated, 1 tablespoon butter, salted, 2 tablespoons fresh parsley flakes, finely chopped, 2 cups clam broth, 20 littleneck clams, reserve liquid, 7 hard-boiled eggs, chopped, 1/2 pound panko bread crumbs, salt, pepper and granulated garlic to taste, oil for frying

Get out your saucepan, add the celery, onions and clam broth simmer for about 3-4 minutes. Add clams and butter simmer for another 10 minutes.  In a bowl add the eggs, breadcrumbs, parsley, green onions, cheese, and 1/2 cup of the broth.  Make up 1-inch clam balls, roll together but not too tight.  Place them on an ungreased cookie sheet and refrigerate for at least 1 hour. Put approximately 2 inches of oil in a skillet, heat the oil to 350-400 degrees. Remove the balls from the refrigerator, roll the balls in the dry bread crumbs and drop them into the oil and fry until they are a light golden brown.