How to make it

  • Drain clams reserving juice then set aside.
  • In a skillet sauté onion in 1 tablespoon butter until tender then stir in flour until blended.
  • Gradually add horseradish, garlic powder, Worcestershire, salt and reserved clam juice. Bring to boil and cook for 2 minutes then remove from heat and stir in clams.
  • Flatten bread with a rolling pin.
  • Melt remaining butter then brush one side of each slice of bread.
  • Spread with clam mixture and roll up.
  • Brush with remaining butter and sprinkle with paprika.
  • Cut rolls into thirds and place on a greased baking sheet.
  • Bake at 425 for 8 minutes then serve warm.

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