Newest Member Recipes |
Add the pimientos, clams and saltines; mix well. Cover the mixture and chill for at least an hour in your refrigerator.
Place the chilled mixture on a sheet of wax paper, and roll into a log about 8 inches long, making sure to smooth off the ends. Cover the log with chopped pecans. Refrigerate until ready to serve.
Unwrap the roll and place on a serving platter. Serve with crackers.