OIL
for deep frying

1 CUP
all-purpose flour

1/2 TEASPOON
sugar

1 CUP
T.G. Lee milk

1/4 CUP
butter (1/2 stick), cut into pieces

4 EGGS

1 DOZEN
large or 1 1/2 dozen clams, drained, washed
redrained, coarsely chopped

1 TABLESPOON
minced parsley

HORSERADISH SAUCE *(recipe follows)

Heat oil in deep-fat fryer to 375 degrees.

Combine flour and sugar in small bowl. Combine T.G. Lee milk and butter in medium saucepan and bring to a boil, stirring to completely melt butter. Add flour mixture all at once, stirring constantly until mixture leaves sides of pan and forms ball. Remove from head and add eggs 1 at a time, beating thoroughly after each addition. Continue beating until stiff batter is formed. Add clams and parsley and mix well.

Drop by teaspoonfuls into hot oil and fry until golden, about 4 to 5 minutes. Drain on paper towels and keep warm while frying remaining puffs.

Serve with Horseradish Sauce.

*HORSERADISH SAUCE

3/4 CUP
chili sauce

1/4 CUP
catsup

1/4 CUP
minced celery

1 TABLESPOON
fresh lemon juice, or to taste

1 TABLESPOON
horseradish (not creamed), or to taste

1/2 TEASPOON
salt

DASH OR 2
of hot pepper sauce

Combine all ingredients and mix well. Chill before serving.