Spicy Clam Spread Food

ONE-POT SPICY CLAMS

Steps:

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Add the tomatoes and serrano and continue to cook until the pot is almost dry and the sauce is thick, about 3 minutes more. Add the wine, increase the heat to high and bring the mixture to a boil.
• Add the clams; cover and cook, shaking the pot occasionally, until the clams open, 7 to 9 minutes. Adjust the seasoning of the broth with a pinch of salt. Serve the clams and broth in shallow bowls with crusty bread.

CLAM DIP

Steps:

• Taste dip and adjust seasoning: Taste the dip and adjust seasonings, if needed. The Old Bay is the main source of salt so add more if needed or add kosher salt if the dip is already at a good spice level for you.
• Chill the clam dip: Cover and chill the dip for at least 2 hours and up to 3 days.

SPICY CLAM DIP

Steps:

• Combine all in bowl and mix well.
• Recipe can be doubled and tripled!

SPICY CLAM SPREAD

Steps:

• Preheat the oven to 350°F. Grease a medium-size gratin dish and set aside.
• In a medium-size mixing bowl, combine the clams plus their liquid, the butter, onion, parsley, oregano, Tabasco, and bread crumbs and mix till well blended. Scrape the mixture into the prepared dish, sprinkle the top with the two cheeses and paprika, and bake till golden, about 20 minutes. Sreve the spread with crackers or small Melba toast rounds.

SPICY CLAM DIP

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.

CLAM PICANTE DIP

Steps:

• Place cream cheese in a glass bowl and let come to room temperature.
• Combine sour cream, picante sauce and clams (drained) with cream cheese (using a fork) until well blended.
• Chill, then serve with Fritos, Tostitos or even pretzels. . .
• It's a great party dip. I used to buy this from Albertson's & Kroger but they no longer carry it. I recreated it and believe it's better than the original.

SPICY CLAM SAUCE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and drained clams; cook and stir for about 5 minutes. Season with oregano, pepper, and red pepper flakes. Pour in the reserved clam juice. Reduce heat to low, and simmer for about 20 minutes. Remove from heat and serve over pasta. Garnish with Parmesan cheese, if desired.