Publisher Photo
Publisher Photo
These snacks taste great after a frolic in the snow. What's more, Mrs. Chester Forwood, Merced, Caloifornia, found a way to make them even easier; "After shaping them, I cover and refrigerate them until ready to bake."—Mrs. Chester Forwood, Merced, California
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.

Ingredients

  • 3 cans (6-1/2 ounces each) minced clams, rinsed and drained
  • 1/2 cup mayonnaise
  • 1/3 cup sliced green onions
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon hot pepper sauce
  • 24 thin slices sandwich bread, crusts removed
  • 1/3 cup butter, melted

Directions

In a small bowl, combine the first seven ingredients. Chill until ready to use.
Flatten each slice of brad with a rolling pin; spread with 1 tablespoon of clam mixture. Roll up jelly roll style; cut in half. Place 1 in. apart on a greased baking sheet; brush with butter.
Bake at 425° for 10-12 minutes or until lightly browned. Serve immediately. Yield: 4 dozen.
Originally published as Fireside Clam Logs in Country Woman January/February 1996, p16

  • 3 cans (6-1/2 ounces each) minced clams, rinsed and drained
  • 1/2 cup mayonnaise
  • 1/3 cup sliced green onions
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon hot pepper sauce
  • 24 thin slices sandwich bread, crusts removed
  • 1/3 cup butter, melted
  1. In a small bowl, combine the first seven ingredients. Chill until ready to use.
  2. Flatten each slice of brad with a rolling pin; spread with 1 tablespoon of clam mixture. Roll up jelly roll style; cut in half. Place 1 in. apart on a greased baking sheet; brush with butter.
  3. Bake at 425° for 10-12 minutes or until lightly browned. Serve immediately. Yield: 4 dozen.
Originally published as Fireside Clam Logs in Country Woman January/February 1996, p16

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