Instructions: Heat soup over low heat to warm. Drain clams, reserving liquid. Add clams and 1/2 cup of liquid, parsley, garlic, and Tabasco to soup. Stir over medium heat to boil. Stir in potato flakes. Remove from heat and set aside for 30 minutes. Heat oil to 365. Form mixture into 1 inch balls and roll in bread crumbs. Drop, a few at a time in hot oil and fry til golden brown, about 1 minute. Serve hot with cocktail, chili, or tartar sauce.

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