Disclosed is a process of producing fresh water clams' meat balls, comprising the following steps: washing fresh water clams in running water; boiling fresh water clam at 60oC; extracting fresh water clams' meat from the shell using the desired sanitized utensils; grounding the extracted fresh water clams' meat using the desired sanitized knife, chilling the grounded fresh water clam meat in the fridge chiller for 5 hours; and mixing the chilled fresh water clams' meat with grounded outer layer of skin pork, powdered chili pepper, grounded garlic, powdered oregano, shredded cheese, powdered salt ,monosodium glutamate and flour forming meat balls, molding the fresh water clams' meat balls with transparent plastics forming l ? inches diameter meatballs and storing the molded fresh water meat balls at 4oC.
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