Recipe from Gail Christians
1 lb Monterey Jack cheese, shredded
3 (6.5 oz) cans chopped clams, drained*
2 tbls finely chopped parsley
2 tbls chopped chives
2 cloves garlic, minced
Dash red pepper
Dash freshly ground pepper
9 slices Pumpernickle or black bread
Combine first 7 ingredients and spread mixture onto the bread. Broil until golden brown and bubbly.
Note: I usually uses 12 oz of the cheese and 2 cans of clams
(*Can reserve and use some or all of juice for clam chowder)
