Now and then, like today, I use co-jack and there've been times it was shredded Swiss. And while there's almost always a partial loaf of cocktail rye or pumpernickel in the freezer, a nice medium-thick slice of soft, chewy, fresh pumpernickel can't be beat. Five minutes to mix it up and maybe five or less under the broiler equal almost-instant gratification. Depending on the size of the bread base, this may be finger food or fork food, and it's also pretty broiled and served in individual ramekins with a knife and fork.
Combine 16 oz. Monterey Jack cheese, shredded, 3 (6-1/2oz) cans chopped clams, drained, 2 Tbsp finely chopped parsley, 3 TB softened butter, 2 Tbsp chopped chives, 2 garlic cloves, minced, 1/4 tsp ground red pepper, 1/4 tsp freshly ground black pepper
Spread on 8 slices pumpernickel bread for knife & fork eating or about 30 slices cocktail bread. Broil until golden brown and bubbly. Garnish with parsley sprigs and lemon wedges. Enjoy immediately.
