Beer and Clam Appetizers

Beer and clams go together well
in this finger food appetizer.
This recipe reminds me of New year's Eve.

Ingredients:
1 stick butter, at room temperature
1/2 cup fine bread crumbs
1/4 cup beer (clam juice may be substituted)
1 small sweet onion, minced
4 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon basil
1/2 teaspoon dried oregano
1/2 teaspoon rosemary
1/8 teaspoon ground red pepper
Salt and freshly ground pepper to taste
4 small (6-1/2 ounces) cans minced clams, drained (juice reserved)
36 toasted rye and pumpernickle bread slices
1/2 cup grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F.
Line baking sheets with parchment or lightly grease.
Combine butter, bread crumbs, beer, sweet onion,
garlic, parsley, basil, oregano, and rosemary.
Add salt and pepper to taste, and mix thoroughly.
Stir in clams. Add additional clam juice
if mixture appears too dry.
Spread clam mixture on toasted bread slices.
Bake for 10 minutes.
Remove from oven and sprinkle with Parmesan cheese.
Increase oven heat to broil.
Return clam rounds to oven and broil until golden.
Serve hot.