Cook onion in 1 tablespoon butter, blend in flour. Gradually stir in clam liquid with garlic powder, Worcestershire sauce and clams. Cook until thickened and cool. Remove crusts from bread and roll thin with rolling pin. Brush bread with some of melted butter, spread 1 tablespoon of clam mixture on each slice and roll up. Brush with remaining butter (melted) and cut in half. Bake at 425ºF.  for 8 minutes. Serve hot.

Clam Canapés 2

7 1/2 ounces of canned minced clams, drained
1/3 cup of shredded Swiss cheese
1 tablespoon of chopped green onion
1/4 cup of mayonnaise or salad dressing
Dash of bottled hot pepper sauce
24 Melba toast rounds
Parsley or paprika

Combine clams, cheese, green onion, mayonnaise, and hot pepper sauce. Spread about 2 teaspoons evenly over each toast round. Broil 3 inches from heat until cheese melts, about 2 to 4 minutes. Garnish with parsley or paprika. Serve immediately. Makes 20 to 24 appetizers.