Smoked Baby Clams Break the Tuna Repast

“This recipe evolved from boredom with tuna salad and from a desire to create something more healthful than another mayonnaise-based sandwich filling,” Tom Jenner writes. “I never particularly cared for smoked baby clams until I tried them this way. Personally I use homemade yogurt cheese instead of cream cheese, though the two are very similar in flavor and texture.”

CLAM LUIS OBISPO

1 (3 3/4-ounce) can smoked baby clams, well-drained

1 (3-ounce) package cream cheese, at room temperature

1 tablespoon (or to taste) steak sauce or Worcestershire sauce

1 small to medium tomato, chopped and drained

2 tablespoons chopped onion

2 to 3 onion rolls

Crisp lettuce leaves

In small bowl blend clams and cream cheese, mashing with fork or back of spoon to blend and break up clams. Mix in steak sauce. Gently fold in tomato and onion, mixing well.

Split onion rolls. Place 1 to 2 lettuce leaves on bottom half of each roll and top with clam spread. Serve immediately. Makes 2 to 3 sandwiches.

Note: Filling may be placed on toasted English-muffin halves and served open-faced.

TOM JENNER

San Luis Obispo