Saturday, November 26, 2011

clam dip

This is a great clam dip. Our friend Karen tried it and said to my husband, "Have you tried this clam dip?  It tastes like it came from a restaurant."  He tried it and agreed.  I had to make this dip while Karen was in town because she reminds me of the ocean (Hawaii) which reminds me of seafood (does this remind anyone of the story If You Give a Mouse a Cookie?).  While she was in town she told us when she was younger she and her grandmother would walk a quarter of a mile down to the ocean and go clamming then take the clams home and make clam chowder.  Doesn't that sound dreamy?  It was sad to see her drive away this morning.

clam dip (
3 (6 1/2 ounce) cans minced clams
2 tablespoons fresh lemon juice
1/4 cup chopped onion
1/2 cup butter (I halved this)
1 pinch ground black pepper
1 cup dry breadcrumbs
1 (8 ounce) package shredded sharp Cheddar cheese)

Preheat oven to 350 degrees.
Combine the clams, lemon juice, onion, butter, pepper and breadcrumbs in a mixing bowl and stir until blended.  Pour the mixture into a baking dish and sprinkle the top with Cheddar cheese.  Bake until the mixture is bubbly, about 20 minutes.  Serve warm.

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