Be the first to Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- 1 (7-1/2 ounces) can minced clams
- Grated rind of 1 lemon
- 1 teaspoon lemon juice
- 1/3 cup stiff mayonnaise
- Salt
- Paprika
- 8 thin slices of white bread
- 3 egg whites
Preparation:
Combine well-drained clams, lemon rind, mayonnaise, salt to taste, and a dash of paprika. Set in refrigerator while preparing bread rounds.
With a 2 inch cookie cutter, cut 3 rounds from each slice of bread. Arrange the 24 rounds on a cookie sheet. Put it under a hot broiler. Leave broiler door open and watch carefully until rounds are toasted, less than 1 minute. Take rounds out with a pancake turner as they brown. Toast only one side.
Beat egg whites stiff, fold them into the clam mixture, and mound it high on the untoasted sides of the rounds. Put them back on the cookie sheet and sprinkle lightly with paprika. Put them back under the broiler. Again leave broiler door open and stand by with the pancake turner. The meringues will puff and brown in 1/2 minute. Serve at once.
Yield: 24 rounds, 8 servings
Recipe Source: The Mystic Seaport Cookbook by Lillian Langseth-Christensen (Galahad)
Reprinted with permission.
With a 2 inch cookie cutter, cut 3 rounds from each slice of bread. Arrange the 24 rounds on a cookie sheet. Put it under a hot broiler. Leave broiler door open and watch carefully until rounds are toasted, less than 1 minute. Take rounds out with a pancake turner as they brown. Toast only one side.
Beat egg whites stiff, fold them into the clam mixture, and mound it high on the untoasted sides of the rounds. Put them back on the cookie sheet and sprinkle lightly with paprika. Put them back under the broiler. Again leave broiler door open and stand by with the pancake turner. The meringues will puff and brown in 1/2 minute. Serve at once.
Yield: 24 rounds, 8 servings
Recipe Source: The Mystic Seaport Cookbook by Lillian Langseth-Christensen (Galahad)
Reprinted with permission.
