Hot Clam Dip I recipe

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Ingredients

2 (6.5 ounce) cans minced clams, drained
1 teaspoon lemon juice
½ cup butter
1 small onion, minced
½ green bell pepper, minced
1 teaspoon dried parsley
1 teaspoon dried oregano
1 dash hot pepper sauce
1 pinch ground cayenne pepper
½ cup dried bread crumbs, seasoned
½ cup shredded Cheddar cheese
1 pinch paprika

Nutrition Info

209.4 calories
carbohydrate: 8.5 g
cholesterol: 61.3 mg
fat: 13.5 g
fiber: 0.8 g
protein: 13.3 g
saturatedFat: 8 g
servingSize: -
sodium: 278.8 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine minced clams and lemon juice in a small saucepan. Bring mixture to a simmer. Simmer for 15 minutes.

  3. In a medium-size saucepan, combine butter, onion, green bell pepper, parsley, oregano, hot sauce, and red pepper. Stir vegetables over a medium-low heat until butter or margarine is melted. Mix in the clams and breadcrumbs.

  4. Pour mixture into an ovenproof baking dish and top with 1/2 cup shredded Cheddar cheese and sprinkle with paprika.

  5. Bake uncovered for 20 minutes.

Recipe Yield

8 to 10 appetizer servings

Recipe Note

Yummy hot clam dip. The clams aren't that noticeable, even for someone like me who is not a clam person. Delicious served on crackers.

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