Hot Clam Dip IV
Mary Ann Recine
Ingredients1 h 10 m servings 86 cals
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium saucepan over medium low heat, slowly cook and stir the clams and lemon juice approximately 15 minutes
- In a separate medium saucepan over medium low heat, mix butter, green bell pepper, onion, garlic, oregano, parsley, hot pepper sauce and crushed red pepper. Slowly cook and stir until tender, about 15 minutes.
- Transfer the clam mixture and the butter mixture to an 8x8 inch baking dish. Mix in the seasoned bread crumbs. Bake in the preheated oven 20 minutes, until bubbly and lightly browned.
Per Serving: 86 calories; 4.5 g fat; 4.6 g carbohydrates; 6.6 g protein; 26 mg cholesterol; 121 mg sodium. Full nutrition
ReviewsRead all reviews 3
SUPERB - This was loved by ALL my guest, even non-seafood eaters. The clams blended with all the other ingredients made this a nice dip with all sorts of combined flavors. I added american chee...
I was looking for a very good clam dip recipe. This one did not fill the bill. The taste of the clams never got through the rest of the ingredients.