"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Clam Dip Recipe

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This recipe for Clam Dip, by , is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janine Canonico


3 8oz cans chopped clams
2 tsp lemon juice
1 onion cut small
2 tbsp parsley
1 tbsp oregano
4 cloves of garlic chopped small
4 drops Tabasco sauce
3/4 cup Italian bread crumbs
1 stick butter or margarine
Paprika and grated cheese

Drain clams and reserve the juice from 2 cans.
Sauté clams in lemon juice.
Melt butter in some type of Corning ware bowl and add all ingredients except the clams and juice. Stir well, then add clam, stir, then the juice and stir.
Sprinkle top with paprika and grated cheese.
Bake in 325F oven for 30 minutes.
Serve hot with cut up veggies or crackers

Preparation Time:
Preparation Time:
15 mins.




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