Instructions: Saute onion in butter until transparent; remove from heat. Stir in flour, Worcestershire sauce, and garlic powder. Gradually stir in clams. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly; let cool.

Flatten bread slices with a rolling pin; spread 1 1/2 teaspoons filling on each slice and roll jellyroll fashion. Cut into thirds and place seam-side down on greased cookie sheets, Brush with melted butter, and bake at 425 degrees F. for 8 to 10 minutes or until lightly browned.

Yield: 3 1/2 dozen (2 per
serving).

Note: Bread rolls may be prepared a day ahead and refrigerated. At serving time, slice rolls and bake.

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