Hot Clam Spread

Name: Hot Clam Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 (7 1/2 oz.) cans undrained minced clams; 1 Tbsp. lemon juice; 1/4 c. margarine; 1 onion, chopped fine; 2 Tbsp. green pepper; 1 clove garlic; 1 tsp. oregano; 1 tsp. parsley; dash of Tabasco sauce; 1/2 c. Italian bread crumbs

Eats Now Editorial Team · Seafood

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Hot Clam Spread – a delicious recipe with clams, lemon juice, margarine, onion, green pepper, clove garlic. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 (7 1/2 oz.) cans undrained minced clams
1 Tbsp. lemon juice
1/4 c. margarine
1 onion, chopped fine
2 Tbsp. green pepper
1 clove garlic
1 tsp. oregano
1 tsp. parsley
dash of Tabasco sauce
1/2 c. Italian bread crumbs

1
Combine clams and lemon juice.
2
Set aside.
3
Saute mixture of rest of ingredients, except for bread crumbs.
4
Combine with the clams.
5
Add bread crumbs.
6
Spread should be stiff.
7
Add more crumbs if necessary.
8
Spread on your favorite crackers.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 2 (7 1/2 oz.) cans undrained minced clams, 1 Tbsp. lemon juice, 1/4 c. margarine, 1 onion, chopped fine, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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