PUFFS:

1/2 c. clam juice, drained from clams used below
1/4 c. butter
1/2 c. unsifted flour
2 eggs

FILLING:

1 (8 oz.) can minced clams, drained
2 (3 oz.) pkgs. cream cheese with chives, room temperature
1/4 tsp. salt
3 dashes hot pepper sauce
Pinch of garlic powder

Preheat oven to 375 degrees. Grease a large cookie sheet.

Heat clam juice and butter over medium heat until boiling and butter is melted. Remove from heat. Immediately add flour all at once; stir briskly with wooden spoon until mixture forms a ball and leaves the side of the pan. With wooden spoon, beat in eggs, one at a time, until well mixed. Drop dough by teaspoonfuls onto greased cookie sheet, about 2 inches apart. Bake for 25-30 minutes until golden brown. Cool on wire rack. When cool, cut puffs in half.

Filling: Combine all filling ingredients and stir until well blended. Spoon a small amount of filling into each puff. Heat in oven for 5 minutes. Serve immediately.

Can be frozen before beating for up to 4 months. Place frozen puffs on cookie sheet; bake in 350 degree oven for 15-20 minutes.