 | | Directions | | Mix cream cheese, lemon juice, mustard, Worcestershire, parsley and onion until smooth. Add the pimientos, clams and saltines; mix well. Cover the mixture and chill for at least an hour in your refrigerator. Place the chilled mixture on a sheet of wax paper, and roll into a log about 8 inches long, making sure to smooth off the ends. Cover the log with chopped pecans. Refrigerate until ready to serve. Unwrap the roll and place on a serving platter. Serve with crackers. |
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Prep Time: 10 minutes
Cook Time: 0 minutes
|  | | Ingredients | | - | | 8 ounces cream cheese, softened |
| - | | 1 tablespoon lemon juice |
| - | | 1 teaspoon mustard |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 2 tablespoons parsley, chopped |
| - | | 2 tablespoons onion, grated |
| - | | 1 jar pimientos, drained (4 ounce jar) |
| - | | 2 cans clams, minced, drained (7.5 ounce can) |
| - | | 1/3 cup saltines, finely crushed |
| - | | 1/2 cup pecans, chopped |
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