Hot Clam Dip I Recipe

Name: Hot Clam Dip I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (6.5 ounce) cans minced clams, drained, 1 teaspoon lemon juice, 1/2 cup butter, 1 small onion, minced, and more.

Yes, Hot Clam Dip I falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Clam Dip I

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