Baked Clam Dip
User Reviews
5.0
9 reviews
Excellent
Baked Clam Dip
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This incredible baked clam dip is like dipping into a giant baked clam with all the yummy toppings. Buttery with veggies, clams, with a hint of citrus and hot sauce. So good.
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Ingredients
- 6 tablespoon unsalted butter ¾ stick
- 1 cup onion chopped
- 1 red bell pepper seeded and chopped
- 1 cup celery chopped
- 2 cloves garlic minced
- 1 whole lemon juiced, about 2 tbsps
- 3 .5 oz. cans clams chopped, with juice
- 1 tablespoon hot sauce ie, Tobasco of Krytsals
- ½ teaspoon kosher salt
- 2 cups bread crumbs Italian-style Panko crumbs are great!
- ¼ cup Parmesan Cheese grated, optional
Instructions
- Preheat oven to 350°F.
- Melt butter in a large skillet over medium-high heat. Add onion, pepper, celery, and garlic. Cook until tender, about 10 minutes
- Add lemon juice, clams (with juice), hot sauce and salt
- Take off the heat and add the bread crumbs and Parmesan cheese (if using)¼
- Put into a greased medium-sized casserole dish (8"x11" works well).
- Bake for 25 minutes.
- Remove from oven and turn on the broiler
- Add the dish back in and broil for about 3 minutes...until lightly browned on top (keep an eye on this...will brown quickly).
- Serve with warm bread slices or crackers
Notes
- No need to get expensive clams for this dip. Canned clams (with juice) can be found in the area of your supermarket where canned tuna fish is sold. You'll need three 6.5 oz cans (don't drain!).
- The tablespoon of hot sauce does not add much spice to the dish. Just a little zest.
- We often add ¼ cup of grated Parmesan cheese when we stirring in the bread crumbs. Not 100% necessary, but really delicious!
- We love using Italian-style Panko bread crumbs, but any type will work just fine. You'll need a total of 2 cups.
- The dip can be made up to 24 hours in advance before baking. Keep in the fridge, covered with plastic wrap or foil.
- Be careful when placing the cooked dip under the broiler to slightly brown the top. Broilers vary, so keep an eye on it the dish and be sure it doesn't get too browned or burned.
- We serve the dip with pieces of warmed bruschetta or sliced baguettes that we have toasted with a little olive oil or butter. It's also great with Town House crackers, and cut veggies.
- The cooked dip will keep in the fridge for up to 1 week.
Nutrition Information
Show Details
Calories
159kcal
(8%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
18mg
(6%)
Sodium
321mg
(13%)
Potassium
124mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
631IU
(13%)
Vitamin C
18mg
(20%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 321mg | 13% |
| Potassium | 124mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 631IU | 13% |
| Vitamin C | 18mg | 20% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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