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5.0 from 9 votes

Baked Clam Dip

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 10 people
Calories: 159 kcal
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350°F.
  2. Melt butter in a large skillet over medium-high heat. Add onion, pepper, celery, and garlic. Cook until tender, about 10 minutes
  3. Add lemon juice, clams (with juice), hot sauce and salt
  4. Take off the heat and add the bread crumbs and Parmesan cheese (if using)¼
  5. Put into a greased medium-sized casserole dish (8"x11" works well).
  6. Bake for 25 minutes.
  7. Remove from oven and turn on the broiler
  8. Add the dish back in and broil for about 3 minutes...until lightly browned on top (keep an eye on this...will brown quickly).
  9. 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

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

% 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.