Recipe by Connie Malagrino
"This is an easy-to-make warm clam dip served with crackers."
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3 (6.5 ounce) cans
fresh lemon juice
ground black pepper
dry bread crumbs
1 (8 ounce) package
shredded sharp Cheddar cheese
This recipe is so yummy! Everyone loved it!
However, I followed the recipe and once it was in the bowl I drizzled it with olive oil. It definately would have been too dry to eat without it. Served it with tostitos.... YUMMY... it was all gone!
This recipe was soooooo dry. I had made it for a Big New Years Eve party I was having. Thank god I saved a bunch of the clam juice because, I had to add a lot of it to moisten it up.
Have been making this for years, except I melt the butter in frying pan and cook onions in it until completely browned. Also, make sure you use the clam juice, this should not be dry. Serve with mini rye or pumpernickel loaf.
Use Ritz crackers instead of bread crumbs.
Excellent! I kept the juice from the clams and used Italian seasoned bread crumbs and it was absolutely delicious! Everyone loved it!
Good dip but I think next time I would serve it with celery sticks and carrots. Too many carbs when you serve it with crackers.
I made this on New Year's Eve and everyone loved it, even people who don't like clams and those who are allergic to them wanted to eat it! I used Italian style bread crumbs instead of regular ones.
Everyone loved this recipe! I mixed some of the cheese into the mixture as well as on top. We love it with Wheatables.I have been asked again and again to bring this dip to functions!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 137
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