Southerners expect and almost demand a savory spread at any even involving cocktails (which mans virtually all social get-togethers), so Mother certainly would never disappoint her guests at a formal cocktail supper, even when one or two other appetizers are served. (We won't even get into how Rebels also relish sweet appetizers with their drinks.) She uses this basic formula also to make crabmeat spinach, and ham spreads, so feel free to experiment.

　　

Ingredients

Makes about 4 cups

　　2 6 1/2 ounce cans minced clams, liquid included

　　1/2 cup (1 stick) butter, melted

　　1 medium-size onion, minced

　　2 tablespoons finely chopped fresh parsley leaves

　　1 teaspoon dried oregano, crumbled

　　Tabasco sauce to taste

　　1/4 cup dry bread crumbs

　　1 1/2 cups grated sharp cheddar chese

　　Freshly grated Parmesan cheese to taste

　　Mild paprika to taste

　　

Step 1

Preheat the oven to 350°F. Grease a medium-size gratin dish and set aside.

　　

Step 2

In a medium-size mixing bowl, combine the clams plus their liquid, the butter, onion, parsley, oregano, Tabasco, and bread crumbs and mix till well blended. Scrape the mixture into the prepared dish, sprinkle the top with the two cheeses and paprika, and bake till golden, about 20 minutes. Sreve the spread with crackers or small Melba toast rounds.

　　My Mother's Southern Entertaining