"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sturbridge Pottery Clam Dip, by Diana Walsh, is from The Schewe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans minced clams w/ juice 6 tbsp oleo 4 oz cheddar cheese, grated 1 med onion, choped 1 clove garlic, minced 1 c bread crumbs 1 tsp lemon juice Oregano and parsley Grated Parmesan cheese to top only
Melt butter, add onion and garlic. Cook on low heat until soft. Put all other ingredients in a bowl. Add cooked onion and garlic and mix. Put mixture in 3-4 cup ovenproof crock or dish. Sprinkle with Parmesan cheese then place in 350 oven for 1/2 hour
I do not like clams, but this was delicious. Tastes like a wonderful stuffing
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