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Hot Clam Dip I

By: Luann Charity

"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."

Rate/Review | Read Reviews (14)

What to Drink?
	Sauvignon Blanc
	True Wisconsin Bloody Mary

Prep Time:
5 Min

Cook Time:
35 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 to 10 appetizer 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

Directions

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.