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Clam-Ups

 Clam-Ups
"These appetizers can be assembled ahead and frozen before baking," says Patricia Kile, Elizabethtown, Pennsylvania.
9 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 can (6-1/2 ounces) minced clams
  • 2 tablespoons diced onion
  • 5 tablespoons butter, divided
  • 3-1/2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon prepared horseradish
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Worcestershire sauce
  • Dash salt
  • 9 slices bread, crusts removed
  • Paprika

Directions

  • Drain clams, reserving juice; set aside. In a small skillet, saute
  • onion in 1 tablespoon butter until tender. Stir in flour until
  • blended. Gradually add the horseradish, garlic powder,
  • Worcestershire sauce, salt and reserved clam juice. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Remove from heat;
  • stir in clams.
  • Flatten bread with a rolling pin. Melt remaining butter; brush one
  • side of each slice of bread. Spread with clam mixture; roll up.
  • Brush with remaining butter; sprinkle with paprika.
  • Cut rolls into thirds; place on a greased baking sheet. Bake at
  • 425° for 5-8 minutes or until lightly browned. Serve warm.

2 of 2

Clam-Ups (continued)

Directions (continued)

  • Yield: 27 appetizers.