Cooking with Bon Appetit series
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Clam and Beer Appetizers

36 appetizers 

  • 1 stick (1/4 lb) softened butter
  • 1/2 cup fine bread crumbs
  • 1/4 cup beer (clam juice from below may be substituted)
  • 1 small onion, minced
  • 4 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground pepper to taste
  • 4 sml (6 1/2 oz) ounce cans minced New Jersey clams, drained (juice reserved)
  • 36 toast rounds
Preheat oven to 375 degrees F. Lightly grease baking sheet. Combine first 8 ingredients with salt and pepper to taste and mix well. Add clams and blend thoroughly. If mixture seems too dry, moisten with reserved clam juice. Spread on toast rounds or spoon into shells. Bake 10 minutes. Remove from oven and heat broiler. Broil until tops are golden brown. Serve immediately. 

(After "Clam and Beer Appetizers" in Appetizers in the Cooking with Bon Appetit series, 1982, Knapp Communications Corporation, Los Angeles, CA)