|Mix cream cheese, lemon juice, mustard, Worcestershire, parsley and onion until smooth.|
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.
|Prep Time: 10 minutes|
Cook Time: 0 minutes
|-||8 ounces cream cheese, softened|
|-||1 tablespoon lemon juice|
|-||1 teaspoon mustard|
|-||1 teaspoon Worcestershire sauce|
|-||2 tablespoons parsley, chopped|
|-||2 tablespoons onion, grated|
|-||1 jar pimientos, drained (4 ounce jar)|
|-||2 cans clams, minced, drained (7.5 ounce can)|
|-||1/3 cup saltines, finely crushed|
|-||1/2 cup pecans, chopped|