Hot Clam Dip I Chef John Recipes
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| Hot Clam Dip I |
"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."
Ingredients :
- 2 (6.5 ounce) cans minced clams, drained
- 1 teaspoon lemon juice
- 1/2 cup butter
- 1 small onion, minced
- 1/2 green bell pepper, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 dash hot pepper sauce
- 1 pinch ground cayenne pepper
- 1/2 cup dried bread crumbs, seasoned
- 1/2 cup shredded Cheddar cheese
- 1 pinch paprika
Instructions :
| Prep : 5M | Cook : 9M | Ready in : 40M |
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- Preheat the oven to 350 degrees F (175 degrees C).
- Combine minced clams and lemon juice in a small saucepan. Bring mixture to a simmer. Simmer for 15 minutes.
- 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.
- Pour mixture into an ovenproof baking dish and top with 1/2 cup shredded Cheddar cheese and sprinkle with paprika.
- Bake uncovered for 20 minutes.
Notes :
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