JOHN MURPHY'S CLAM PUFFS

John Murphy's Clam Puffs image

Provided by Bonnie Beck

Time 15m

Number Of Ingredients 12

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1 loaf of san fransisco french bread, sliced very thin
4 can(s) minced clams, drain and save the juice
1 pkg large package cream cheese
2 Tbsp heaping of sour cream
2 tsp butter, softened
2 pinch salt
2 pinch pepper
1/2 tsp dry mustard
2 dash(es) fresh lemon juice
2 dash(es) worchestshire sauce
a cube of soft butter
1 clove garlic mashed

Steps:

1. Rub a bowl well with the garlic.
2. Hand mix all the ingrediences together in the bowl you rubbed the garlic on. Except the cube of butter and bread. Set in refrig.
3. Make the clam sauce with the reserved clam juice using some lemon juice, salt, pepper, butter. Set aside on stove to keep warm.
4. Slice the French bread very thin and toast only ONE side in the oven. Set aside.
5. On the untoasted side of bread, spread a tad of soft butter and place a dab of Clam mixture.
6. Broil: leaving the flame on high at all times to make clam mixture puffy and to make them hot.
7. Serve HOT as an Hors d'oeuvres...with the clam sauce. We love dipping the bread in the clam sauce.