PUFFS:

1 c. water
1/4 tsp. salt
1 tsp. sugar
1/2 c. butter
1 c. flour
4 eggs

Bring water, salt, sugar and butter to boiling point. Turn off heat and add flour all at once, stirring vigorously until dough comes away from side of pan. Quickly beat in eggs, one at a time, until smooth. Put 1/2 teaspoon mounds of dough on a cookie sheet, sprayed with Pam.

Bake at 400 degrees until golden and no longer sizzling, about 8-10 minutes. (If taken out too soon, they will collapse.) Cool thoroughly. (These can be made ahead of time and frozen.)

CLAM FILLING:

1 (8 oz.) pkg. cream cheese, softened
1/4 c. green onions, chopped
1/4 c. parsley, chopped
1/4 tsp. MSG (Accent)
1 can minced clams, drained (reserve liquid)

Blend cream cheese, onions, parsley and MSG. Add clams and just enough clam liquid (1 tablespoon) to make a good consistency for filling puffs. Cover and refrigerate.

To serve: Slice tops from puffs, fill with Clam Filling and replace tops. Heat oven to 400 degrees; bake for approximately 3 minutes. Serve immediately.