"Hunger is the best sauce in the world."--Cervantes

HOT MINCED CLAM DIP Recipe

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This recipe for HOT MINCED CLAM DIP, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JO THROGMARTIN (MAMS)
Added: Saturday, July 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
In a double boiler melt 3 tablespoons butter, add chopped
onion, 1/2 green pepper (sauteed) add 1/2 lb velveta
cheese:
1 can of minced clams, drained
8 tablespoons ketchup
2 tablespoons cooking sherry
2 tablespoons Worchestishire sauce
Cook until cheese melts.

Directions:
Directions:
Place cooked dip in a fondue pot.
Serve on party rye bread, topped with a dill pickle chip...

Number Of Servings:
Number Of Servings:
20
Personal Notes:
Personal Notes:
Our neighbor, Jane Carter served this every year at her Christmas Open House. It was always elegantly served on a large silver tray with smaller silver dishes containing the rye bread and dill pickles. There were little silver serving utensils to use. She would have so many appetizer it was impossible to taste them all, but this one was your paps favorite. He used to look forward to her open houses just to have this dip.

 

 

 

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