Hot Clam Dip Ii Recipes

HOT CLAM DIP I

Steps:

• 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.

HOT CLAM DIP

Steps:

• In a large frying pan, simmer all ingredients except the bread crumbs.
• Add Italian bread crumbs.
• Put in a small baking dish and coat top with mozzarella or swiss cheese.
• Sprinkle with paprika and parmesan cheese.
• Bake 15 minute at 400 degrees COVERED.

HOT CLAM DIP II

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Cut off top of bread and set aside. Hollow loaf, leaving 1 1/2 to 2 inch shell. Reserve the bread that you pull out of the loaf.
• In a medium-size bowl, combine cream cheese, onion, beer, Worcestershire sauce, lemon juice, hot pepper sauce, and salt. Beat well. Fold clams into the mixture. Pour clam mixture into the hollowed out bread bowl, cover the bread bowl with the bread top. Wrap the loaf in aluminum foil.
• Bake at 250 degrees F (120 degrees C) for 3 hours. Use the leftover bread torn from inside the loaf to make bread cubes to dip with. Toast bread cubes with dip during last 5 minutes of baking time.