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Ingredients20 m servings
Original recipe yields 9 servings
- Drain clams, reserving juice; set aside. In a skillet, saute onion in 1 tablespoon butter until tender. Stir in flour until blended. Gradually add 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 degrees F for 5-8 minutes or until lightly browned. Serve warm.
ReviewsRead all reviews 2
These certainly weren't bland, with all that spice in there! However, the combination of flavours was a little odd, and I had to add in another can of clams because the recipe didn't seem to cal...