John Murphy's Clam Puffs

Bonnie Beck


This is another wonderful old recipe from my two Uncles who lived in that great old Victorian house with the wood stove and that wonderful marble slab in the kitchen.

I remember John would make these on a rainy day, serving them in the livingroom in front of a cracking fire in fireplace with wonderful wine, while Mozart or Aida played on the stereo. They are so gooooooooood. More then once I made a pig out of myself eating them.

It's a quick and easy recipe.

★★★★★ 6 votes
10 Min
5 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
So easy and so very tasty! We cannot wait to serve this one up at our next dinner party.


loaf of san fransisco french bread, sliced very thin
4 can(s)
minced clams, drain and save the juice
1 pkg
large package cream cheese
2 Tbsp
heaping of sour cream
2 tsp
butter, softened
2 pinch
2 pinch
1/2 tsp
dry mustard
2 dash(es)
fresh lemon juice
2 dash(es)
worchestshire sauce
a cube of soft butter
1 clove
garlic mashed


1Rub a bowl well with the garlic.
2Hand mix all the ingrediences together in the bowl you rubbed the garlic on. Except the cube of butter and bread. Set in refrig.
3Make the clam sauce with the reserved clam juice using some lemon juice, salt, pepper, butter.
Set aside on stove to keep warm.
4Slice the French bread very thin and toast only ONE side in the oven. Set aside.
5On the untoasted side of bread, spread a tad of soft butter and place a dab of Clam mixture.
6Broil: leaving the flame on high at all times to make clam mixture puffy and to make them hot.
7Serve HOT as an Hors d'oeuvres...with the clam sauce. We love dipping the bread in the clam sauce.

About John Murphy's Clam Puffs

Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Clams