• Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Connie Malagrino
Recipe by  Connie Malagrino

“This is an easy-to-make warm clam dip served with crackers.”

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Adjust Servings

Original recipe yields 3 cups



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the clams, lemon juice, onion, butter, pepper, and bread crumbs in a mixing bowl, and stir until blended. Pour the mixture into a baking dish, and sprinkle the top with Cheddar cheese. Bake until the mixture is bubbly, about 20 minutes. Serve warm.

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Reviews (20)

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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!



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.

More Reviews

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Amount Per Serving (12 total)

  • Calories
  • 249 cal
  • 12%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 9.7 g
  • 3%
  • Protein
  • 17.8 g
  • 36%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 288 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Hot Clam Dip II


next recipe:

Martha's Clam Dip