Hot Clam Dip Ii Food

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.

THE BEST CLAM DIP YOU WILL EVER EAT

Steps:

• In a medium size mixer bowl blend the cream cheese and sour cream until smooth. Add remaining ingredients and stir until well blended. Chill, garnish with fresh parsley and serve with your favorite ridged potato chip and a vegetable platter.

CREAMY HOT CLAM DIP

Steps:

• Preheat oven to 375°.
• Drain the canned clams, reserving three tablespoons of the liquid.
• Mix together the whipped cream cheese and sour cream in a bowl.
• Add in the remaining ingredients for the clam dip. Mix well.
• Pour into an oven safe dish (see post for serving cold).
• In a separate bowl, melt the butter for the topping.
• Add enough panko to absorb the butter.
• Stir in the parsley.
• Sprinkle on the breadcrumb mixture.
• Cover and bake for about 20 minutes, or until the clam dip is bubbly (uncover a few minutes prior to removing from oven to brown the top).
• Serve immediately with homemade potato chips (or see alternative serving suggestions in post).

HOT CLAM DIP

Steps:

• Cook onion and green pepper in a sauce pan with the butter till soft.
• Add remaining ingredients.
• Stir till cheese is melted.
• Stir in clam juice to reach desired consistency.

" PASS ME ANOTHER " HOT CLAM DIP

Steps:

• Mix together and bake until cheese melts.
• Best when served warm with assorted crackers. Can be used chilled as a spread.
• (Note that the 12 servings is only for nutritional information. Count on everyone eating MANY servings!).

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.

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.

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.

WARM CRAB DIP II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mash the cream cheese with a fork. Blend in the mayonnaise, Worcestershire sauce, lemon juice and green onion.
• Rinse the crab meat and remove any pieces of shell. Flake the crab meat and mix it into the cream cheese mixture.
• Bake 15 to 20 minutes in the preheated oven. Serve warm.

MMMM GOOD HOT CLAM OR CRAB DIP

Steps:

• Preheat oven to 400.
• Mix all ingredients except parmesan cheese together.
• Place in oven safe casserole dish.
• Top with grated parmesan.
• Bake 20-25 minutes until bubbly. (5 minutes longer if covered).