Instructions: Add enough water to reserved clam liquid to make 2 cups liquid. Place 1 1/2 cups clam liquid, celery, and onion in saucepan; simmer until celery is soft.

Add clams, salt, and pepper to celery mixture; simmer for 10 minutes.

Add eggs, 1/2 cup clam liquid, and bread crumbs to clam mixture; mix well, then remove from heat. When cool enough to handle, shape clam mixture into small balls; refrigerate until well chilled.

Heat oil to 350 F in deep skillet or deep fryer. Fry clam balls until golden brown. Drain on paper towels; serve immediately with wooden toothpicks for appetizers, or in a basket as a side dish.

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