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"'These appetizers can be assembled ahead and frozen before baking,' says Patricia Kile, Greentown, Pennsylvania."
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20 m servings
Serving size has been adjusted!
Original recipe yields 9 servings

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  1. 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.

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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...

Love these! Quick go to appetizer my family loves, unique savory flavor. Easy to make spicier, if desired. Gone in a flash!

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