Clam Recipe of the Day: Baked Clam Balls

• INGREDIENTS:
  2 cans (6-1/2 ounces) minced clams
  2-1/2 cups coarsely crushed saltine crackers
  1/4 cup sweet onion, finely chopped
  1/4 cup green pepper, finely chopped
  1 tablespoon Worcestershire sauce
  1/8 cup grated Parmesan cheese
  1 tablespoon parsley flakes
  1 teaspoon garlic powder
  1 teaspoon paprika
  1/2 teaspoon hot pepper sauce
  1/4 teaspoon salt
  1/4 teaspoon black pepper
  8 tablespoons butter (1 stick), melted

• PREPARATION:
  Preheat oven to 325 F.
  
  Pour one can of clams, with its liquid, into a large bowl. Drain the other can of clams and add to the bowl along with the crushed saltines, sweet onion, green pepper, Worcestershire sauce, Parmesan cheese, parsley flakes, garlic powder, paprika, hot pepper sauce, salt, pepper, and melted butter.
  
  Form clam mix into balls about 1 inch in diameter and place on an ungreased cookie sheet. (At this stage, clam balls may be covered and refrigerated up to 24 hours before baking.) Bake clam balls about 15 minutes in preheated oven. Serve hot.
  
  Yield: about 3 dozen clam balls (what, that's not enough clam balls for you?)
  
  Just in time for Lent, everybody!