1 can Campbell's Cream of Mushroom Soup
1/2 cup (1 stick) butter
4 level tbsp. Old Bay seasoning
4 cans minced clams
4 large stalks celery
1 larger yellow onion
2 eggs
24 ounces of hard bread cubes

Begin by melting butter in a saucepan. When butter is melted add Old Bay seasoning and mix well, then add mushroom soup and mix well again. Let simmer on low heat while you prepare the rest of the recipe. Stir occasionally.

Put bread cubes in a really large mixing bowl. Finely chop celery (you can use a food processor if desired). Add chopped celery to the bread cubes and work them in by hand. Do the same with the onion. Drain all four cans of clams, reserving the juice. Add the clams to the bread cubes and work in well by hand. Add half the clam juice and work in. Add two eggs to the other half of the clam juice and scramble, then add to the bread cubes and work in by hand. Add the butter/mushroom soup/Old Bay mixture and stir in with a large spoon. After it has been stirred in, mix again by had to get everything well mixed.

You may either make balls from the fresh mixture or chill in the refrigerator for several hours before making into balls. Bake for 30-40 minutes at 350°°F if the balls are approximately 4 tablespoons, longer if you make them larger.

Clam balls may be frozen raw and used as needed.

Submitted by: W.D. Wilson