Deviled Clams

1 pt. clams
1 clove garlic, minced
2 T. chopped onion
1/2 C. chopped celery
1/4 C. margarine, melted
1 T. flour
3/4 tsp. salt
1/4 tsp. pepper
1 T. chili sauce
1 egg, beaten
1/2 C. cracker meal
2 T. chopped parsley
2 T. margarine, melted
1/2 C. dry bread crumbs
3 drops hot pepper sauce (optional)

Drain and chop clams. Cook garlic, onion and celery in margarine untl tender. Blend in flour and seasonings. Add clams and cook until thick, stirring constantly. Stir a little of the hot sauce into egg and add egg mixture to remaining sauce, stirring constantly. Add cracker meal and parsley. Fill 6 well-greased individual shells or casseroles. Combine margarine and crumbs; sprinkle overtop of each shell. Bake in hot oven (400*) for 10 minutes or until brown.