"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Baked Clam Dip/Spread Recipe

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This recipe for Baked Clam Dip/Spread, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Grabenstein
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 10 oz.cans of whole baby clams (keep liquid)
**I prefer Geisha
1 medium onion (diced)
4-6 diced cloves garlic
1 stick of butter or margarine
2 tsps. parsley
1 tbsp. oregano
Salt and pepper
dash of red pepper
1 cup bread crumbs

Directions:
Directions:
Saute 1 medium onion, 4-6 diced cloves of garlic in 1 stick of butter or margarine. Add 2 tsps. parsley, 1 tsp. oregano, salt, pepper, and dash of red pepper. Add clams and 1 cup of bread crumbs. Mix together. Spread in small low casserole dish.

Serve with crackers or thin slices of French bread.
Bake at 400 degrees for 20 minutes till lightly browned on top.

Preparation Time:
Preparation Time:
20-30 mins.
Personal Notes:
Personal Notes:
I sprinkle Parmesan cheese over the top for an extra kick. This is a favorite of everyones. They will be asking you for the recipe. Serve this soon after you've cooked it.

 

 

 

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