- 26 ounces canned chopped clams (not minced - Four 6.5oz cans)
- 1 1/2 pounds bulk hot Italian sausage (or 6 links hot Italian sausage)
- 2 eggs
- 1 medium sweet yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup seasoned breadcrumbs
- 1 teaspoon fresh parsley
- 1/8 teaspoon pepper
Preheat oven to 375 degrees.
Drain clams, reserving clam juice. If link sausage, remove casings from sausage. In a bowl, combine clams, sausage, eggs, onion, garlic, breadcrumbs, parsley and pepper. Mix together to the consistency of a meat loaf mixture. If mixture is too dry, add a little clam juice. If mixture is too runny, add more breadcrumbs. Spread mixture onto half-inch deep slightly greased baking pan (or two 9 x 13 inch pans) Bake for about one hour or until internal temperature is 170 degrees. (The mixture may not completely cover the surface of the pan.)
When slightly cooled, slice into approximately one-inch squares. Makes 24 hors d’oeuvres. Clam loaf squares can be served warm or cold with cocktail sauce of choice.