Sconset Clam Rolls

2 lb. loaf Pepperidge Farm white bread
2 T. butter
1 1/2 T. fine chopped shallot
a cut clove of garlic or garlic powder
1 t. fine chopped tarragon
1 1/2 T. fine chopped chives
1 t. fine chopped parsley
2 T. flour
2 cans of Snows minced clams
dash of cayenne
1/4 t. Lea & Perrins (more if you like)
garlic powder
salt and pepper
1 t. white wine (optional)
1/4 lb. Brant Point Lobster Butter (below)


To Make Brant Point Lobster Butter:
1/2 c. cooked lobster
1/2 c. soft butter
1/2 t. lemon juice
1/2 t. fine tarragon
1/8 t. white pepper
1 T. fine chives
Pound lobster to paste with butter or put both in blender to make very smooth.
Add: lemon juice, tarragon, white pepper and chives.

Cut off bread crusts and roll thin with rolling pin.
Keep moist.
In 2 T. regular butter, sauté shallot and a cut clove of garlic or garlic powder till transparent.
When nearly done, add tarragon, chives and parsley.
Discard garlic clove, if used.
Sauté slowly.
Add flour, stir till smooth.
Put minced clams and their juice through the blender.
Add clams to sauce, dash of cayenne, Lea & Perrins, sprinkle garlic powder, salt and pepper.
Add white wine (optional).
Cook till thick, stir frequently.
Cool clam mixture.
Melt 1/4 lb. of lobster butter, spread butter on bread, then spread clam mixture thinly on bread and roll up like a jelly roll.
Cut into 3-4 pieces.
Brush tops with lobster butter, sprinkle with paprika.
Wrap loosely in foil.
Bread should not be dried out.
Bake at 300° for 10-12 minutes.
Can freeze and keep on hand.
Bake a little longer if frozen.
While serving, keep hot in chafing dish on low heat.
Decorate each piece with a sprig of parsley and a tiny piece of cooked lobster meat.

Unknown serving size