Clam Rolls
From: Janou, Montreal, Quebec, Canada
Comments: I always have some on hand, in the freezer, during the Holidays.
I bake a bread pudding with cut-off crusts.
Servings: Approximately 80 rolls
  • 2 cups [500 mL] sour cream [low fat or not, the taste will be the same]
  • 1 package cream cheese [light or regular]
  • 1 pack dry onion soup mix
  • 1 [14-ounce / 398-mL] can clams, drained
  • 1 1/2 really fresh sandwich bread loaf
  • 1/2 cup [115 g] butter or margarine
  • Mix together sour cream, cream cheese, onion soup mix and drained clams.
  • Remove crust from 1 slice of bread; flatten slice with a rolling pin.
  • Half slice into 2 triangles.
  • Spread each half with clam mixture; roll.
  • Arrange stuffed rolls onto a baking sheet.
  • Repeat with remaining clam mixture.
  • Melt butter or margarine.
  • Brush rolls with melted fat.
  • Transfer brushed rolls back onto baking sheet and freeze.
  • When frozen, transfer rolls into freezer bags.
  • To serve, bake rolls into a preheated 375°F [190°C] oven for 20 to 25 minutes.