BAKED CLAM DIP
This hot seafood dip, served with potato chips, is an ode to the salt spray of the New England coast.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Stir together cream cheese and sour cream in a medium bowl until smooth. Stir in clams and liquid, Worcestershire, shallot, cayenne, and 1/4 teaspoon salt until combined. Transfer mixture to a 2 1/2-to-3-cup baking dish.
- Bake until bubbly and top is golden brown in spots, about 30 minutes. Serve warm, sprinkled with cayenne, with potato chips.
CLAM DIP IN A BREAD BOWL RECIPE - (4.6/5)
Provided by á-44409
Number Of Ingredients 6
Steps:
- Slice top of loaf, saving the top, and tear out the insides to hollow the loaf, leaving about 1 inch of bread all around the bowl. Mix all ingredients together and pour into loaf. Put top back on and wrap tightly in heavy foil. Bake at 250 degrees for 3 hours. Let set at least 20 minutes, so it won't be too runny. It's best after an hour, still warm but firm. I've taken it to the office and had it at break time (approx 3 hours after it came out of the oven) and it was great. Can be eaten cold as well.
BAKED CLAM DIP
Baked Clam Dip is a warm, creamy dip that features all of the flavors of baked clams with much less work! Chopped clams are cooked with onion, breadcrumbs, Parmesan, and spices for a crowd-pleasing appetizer.
Provided by Alyssa
Categories Appetizer
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Add olive oil to a skillet and set over medium heat. Add chopped onion and saute for 5-6 minutes, or until the onion is golden.
- Turn off the heat and add the two cans of clams, including the juice. Add Parmesan, hot sauce, garlic powder, oregano, parsley, thyme, salt, and pepper and stir to combine.
- Add breadcrumbs and stir as the mixture thickens.
- Transfer dip to a greased baking dish and bake for 35-40 minutes, or until the top is golden and the crust around the edges is golden brown. Serve warm with crackers.
Nutrition Facts : ServingSize 2 oz, Calories 102 kcal, Carbohydrate 10 g, Protein 7.4 g, Fat 4.1 g, SaturatedFat 1.9 g, Cholesterol 15 mg, Sodium 354 mg, Fiber 0.5 g, Sugar 0.6 g
BAKED SPINACH DIP LOAF
Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies-then eat the bowl! -Frieda Meding, Trochu, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h50m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Reserve 1 tablespoon crumbled bacon for topping. Beat cream cheese and mayonnaise until smooth. Stir in spinach, water chestnuts, 1 cup cheese, half of the green onions, garlic, seasonings and remaining bacon., Cut a 1-1/2-in. slice off top of bread. Hollow out the bottom, leaving a 1/2-in.-thick shell. Cut all removed bread into cubes for serving. Fill shell with dip. Wrap in heavy-duty foil, tenting foil over dip. Bake on a baking sheet 1-1/4 hours., Open foil carefully, allowing steam to escape. Sprinkle dip with remaining cheese and green onion and the reserved bacon. Bake until cheese is melted, 10-15 minutes. Serve warm with cucumber and cubed bread.
Nutrition Facts : Calories 254 calories, Fat 24g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 334mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
SPICY CLAM DIP
In this chile-flecked take on a classic 1950s clam dip, the cream cheese-based mixture is spooned into a gratin dish, sprinkled with Parmesan and baked until the topping melts and the dip turns molten and savory. Canned clams are traditional here, providing a gentle saline note and nubby texture without an assertive flavor. If you're starting with cream cheese straight from the fridge, soften it briefly in the microwave before adding it to the bowl; cold cream cheese is a lot harder to mix.
Provided by Melissa Clark
Categories dips and spreads, appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. In a large bowl, using a fork or rubber spatula, stir and mash together the softened cream cheese and sour cream until smooth.
- Add clams, mozzarella, parsley, scallions, jalapeño, lemon juice, Worcestershire sauce, hot sauce, fish sauce or a teaspoon of reserved clam juice, and lots of black pepper, and stir until well combined. If the mixture seems thick, stir in a little more reserved clam juice.
- Taste and adjust seasonings, if necessary. If you think it needs salt, add it lightly, or try adding a little more fish sauce or more clam juice instead. Dip can be made up to 3 days in advance and stored in the refrigerator before baking.
- Transfer mixture to shallow 1-quart ceramic baking dish or gratin dish. Sprinkle Parmesan on top and bake until golden brown and bubbling, about 30 to 35 minutes. Garnish with sliced scallions, and serve hot or warm with potato chips.
MERILL'S BAKED CLAM DIP OREGANATA
This is my sister in law's recipe. It's like a clam pie or a giant baked clam served warm with crackers (I like Ritz for this). It could be prepared, up until the baking, a day in advance. Just put it in the refrigerator and bake when ready the next day! If you make it and freeze it for the future, just thaw and reheat. This is a family favorite and a crowd pleaser when I make it for guests - Enjoy! PS-I like it with 2 cans of chopped clams too! You get bigger clam pieces that way.
Provided by Oolala
Categories European
Time 45m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- If serving the same day, preheat oven to 350 degrees F.
- In a medium size skillet, saute the butter, onion and garlic over low heat a minute or two, being careful not to let the garlic brown.
- Add the clams with their juice, parsley flakes and oregano to the pan and mix.
- Saute for a few minutes and then add the bread crumbs and parmesan cheese.
- The texture should be like a paste.
- If not, adjust by adding bread crumbs.
- Put mixture in an oven proof pie dish and add paprika sprinkled on top.
- Bake in 350 degree oven, for 25 to 30 minutes, until slightly golden and bubbly.
- Serve warm with crackers.
BAKED CLAM DIP
This is awesome! My mother in law made this for Christmas eve and I couldn't stop dipping. A great hot dip for New Years eve party; or any party or picnic.
Provided by TheDancingCook
Categories < 60 Mins
Time 35m
Yield 1 casserole dish (2 quart), 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Melt butter in a pan and saute onions and garlic until slightly browned and softened.
- Combine the rest of the ingredients; add to onion and garlic saute.
- Bring to a boil.
- Transfer into a 2 quart casserole dish and bake at 400 about 20 minutes, or until browned around the edge.
BAKED CLAM DIP LOAF
Provided by Jan Rayfiel
Categories Condiment/Spread Bake Cream Cheese Clam Summer Bon Appétit Santa Monica California
Yield Makes 12 to 14 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350deg;F. Slice top 2 inches off bread and reserve for lid. Cut out insides of bread, leaving 1-inch-thick shell. (Reserve cut-out bread for another use.) Using electric mixer, beat cream cheese, mayonnaise, and horseradish in large bowl until blended. Mix in clams and green onions. Season with salt and pepper.Spoon filling into bread. Place reserved lid on bread. Wrap bread tightly in 2 layers of heavy-duty foil; place on heavy large baking sheet.
- Bake until filling is very hot and bread is crusty, about 1 1/2 hours. Unwrap bread. Place on large tray. Remove lid; lean lid against bread at angle.
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BEST AND EASIEST CLAM DIP - TASTES BETTER …
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5/5 (77)Calories 135 per servingCategory Appetizer, Side Dish
- In a mixing bowl, beat cream cheese until smooth. Stir in sour cream, garlic, parsley, Worcestershire sauce and hot sauce.
- Stir in drained clams. Add reserved clam juice from the canned clams to thin the dip to desired consistency. Chill for 1-2 hours before serving. Taste and adjust seasonings as needed.
BAKED CLAM DIP WITH CRUSTY FRENCH BREAD …
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- Heat oven to 350°F. Spray 1 1/2-quart shallow oven-proof serving dish or 9 1/2-inch glass deep-dish pie plate with cooking spray.
- Spray 2 large cookie sheets with cooking spray. With serrated knife, cut both loaves of dough in half lengthwise. Place 2 pieces of dough, cut sides down, on each cookie sheet; cut 4 or 5 (1/2-inch-deep) slashes diagonally on top of each loaf.
- Meanwhile, in food processor bowl, place soup. Cover; process until almost smooth. Add cream cheese; cover and process until well blended. Pour into large bowl; stir in clam sauce, mozzarella cheese, Parmesan cheese and 1 cup of the bread crumbs until well mixed. Pour mixture into serving dish.
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