|
Yield
24 rounds, 8 servings
7-1/2 oz can minced clams
Grated rind of 1 lemon
1 tsp lemon juice
1/3 cup stiff mayonnaise
Salt
Paprika
8 thin slices of white bread
3 egg whites
Instructions:
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.
|
