Chesapeake Cheddar Clam Toasts

I think you will enjoy this dish from an earlier era spent with a rowdy crowd of young naval officers at Virginia Beach.  We usually used canned clams but freshly shucked, sauteed in butter, and chopped is always better.  Must be served with very cold beer!

  • 1 pound of white cheddar, grated
  • 1 six ounce can of baby clams, drained
  • 1 quarter cup of mayonnaise
  • 2 tablespoons of parsley
  • 2 tablespoons of chives, minced
  • 2 cloves of garlic, minced
  • 1 egg, well-beaten
  • Black pepper to taste, freshly ground
  • Red pepper sauce to taste
  • 8 slices of dark bread like pumpernickel, crust removed

Combine all ingredients and spread generously on bread slices.  Place on a cookie sheet and put under a hot broiler until puffed, brown and bubbly…about 6 minutes.  Cut each toast into four squares and serve.

 

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