John Murphy's Clam Puffs
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.
Blue Ribbon Recipe
So easy and so very tasty! We cannot wait to serve this one up at our next dinner party. The Test Kitchen
1loaf of san fransisco french bread, sliced very thin
4 can(s)minced clams, drain and save the juice
1 pkglarge package cream cheese
2 Tbspheaping of sour cream
2 tspbutter, softened
1/2 tspdry mustard
2 dash(es)fresh lemon juice
2 dash(es)worchestshire sauce
·a cube of soft butter
1 clovegarlic mashed
How to Make John Murphy's Clam Puffs
- Rub a bowl well with the garlic.
- Hand mix all the ingrediences together in the bowl you rubbed the garlic on. Except the cube of butter and bread. Set in refrig.
- Make the clam sauce with the reserved clam juice using some lemon juice, salt, pepper, butter.
Set aside on stove to keep warm.
- Slice the French bread very thin and toast only ONE side in the oven. Set aside.
- On the untoasted side of bread, spread a tad of soft butter and place a dab of Clam mixture.
- Broil: leaving the flame on high at all times to make clam mixture puffy and to make them hot.
- Serve HOT as an Hors d'oeuvres...with the clam sauce. We love dipping the bread in the clam sauce.