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Hot Clam Dip IV

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Mary Ann Recine

Mary Ann Recine

Brimming with clams, this hot dip is sure to be a crowd pleaser! Serve it with crackers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium saucepan over medium low heat, slowly cook and stir the clams and lemon juice approximately 15 minutes
  3. In a separate medium saucepan over medium low heat, mix butter, green bell pepper, onion, garlic, oregano, parsley, hot pepper sauce and crushed red pepper. Slowly cook and stir until tender, about 15 minutes.
  4. Transfer the clam mixture and the butter mixture to an 8x8 inch baking dish. Mix in the seasoned bread crumbs. Bake in the preheated oven 20 minutes, until bubbly and lightly browned.
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Reviews

NOYESBOYS3
11

NOYESBOYS3

12/22/2003

SUPERB - This was loved by ALL my guest, even non-seafood eaters. The clams blended with all the other ingredients made this a nice dip with all sorts of combined flavors. I added american cheese on top the last few minutes of cooking. The recipe was requested by many.

JHK49
10

JHK49

12/9/2003

I was looking for a very good clam dip recipe. This one did not fill the bill. The taste of the clams never got through the rest of the ingredients.

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