toasted clam rolls


3 6-1/2 oz. cans minced clams

3/4 t. garlic powder

1/3 c. thinly-sliced gr. onions

1/2 t. hot pepper sauce

1/2 c. mayonnaise

1 24 oz. loaf thin sandwich

6 T. grated parmesan cheese


1 t. Worcestershire sauce

6 Tbs. melted butter


Preheat oven to 425 degrees.  Butter a baking sheet.

Drain clams well, reserving liquid for other cooking uses.  Combine clams, green onions, mayonnaise, Parmesan cheese, worcestershire sauce, garlic powder and hot pepper seasoning.


Trim crusts from bread slices. With a rolling pin, flatten each slice until very thin.  Spread about one tablespoon of clam mixture on each piece of bread, then roll up jellyroll fashion.  Brush well with melted butter.  Leave whole (for sandwiches) or cut in half (for appetizers).  Arrange rolls 1 apart on baking  sheet.  Bake for 12 minutes, or until lightly browned.  Makes 2 doz. finger sandwiches or 4 doz.  appetizers.


from Cinnamon Mornings and Raspberry Teas

(a collection of B&B recipes)