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CHEESE CLAM ROLLS 
2 (8 oz.) cans minced clams
1 c. (4 oz.) shredded sharp process American cheese
1/4 c. mayonnaise or salad dressing
3 tbsp. snipped parsley
1/4 tsp. dry mustard
1/4 tsp. seasoned salt
2 c. packaged biscuit mix
1/2 c. water
1 can condensed Cheddar cheese soup
3 tbsp. all-purpose flour

Drain clams, reserving liquid (about 1 cup). In bowl, combine the clams, cheese, mayonnaise, parsley, dry mustard and seasoned salt.

In another bowl, combine biscuit mix and water; stir until dough follows fork around bowl. Knead 5 minutes on lightly floured surface. Roll to 12x8 inch rectangle.

Spread clam mixture on dough, spreading to edges along short sides and to within 1/2 inch of edges on long side. Roll up jelly-roll fashion starting with long side. Moisten edge; pinch to seal. Cut into 12 slices. Place on greased baking sheet. Bake in 425 degree oven for 12 to 15 minutes until lightly browned.

Meanwhile, in saucepan, combine soup and flour. Stir in clam liquid. Cook and stir until thickened and bubbly. Pass sauce. Makes 6 servings.

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