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Hot Clam Spread Recipe

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This recipe for Hot Clam Spread is from for the LOVE OF COOKING!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans chopped clams (use juice)
2 tsp. parsley
2 tsp. fresh lemon juice
1 stick butter or margarine
2 med. onions, chopped
2 tsp. oregano
4 T. minced garlic
1 c. seasoned bread crumbs
1 green pepper, chopped fine
¼ c. Parmesan cheese, grated
1 small box Velveeta cheese
Dash of Tabasco (optional)
Directions:
Directions:
Drain juice from clams into a bowl, reserving clams. Melt butter in a medium saucepan or non-stick skillet. Add lemon juice, onions, green pepper, and garlic and saute til garlic is fragrant and onions are tender. Stir in lemon juice, oregano, parsley, and clam broth and simmer 1 or 2 minutes. Add clams and bread crumbs, remove from heat and mix well. Put in a shallow baking dish (10" deep dish pie plate or quiche pan -- or separate equally into two 8" pie plates) & crumble Velveeta over top so it is completely covered. Sprinkle Parmesan on top. Bake 20 min. in 350º F. oven, or until bubbly and beginning to brown around the edge.
Personal Notes:
Personal Notes:
This recipe came from a neighbor in Palm Coast, FL. It is a great appetizer to take for pot lucks, and freezes really well. I usually make a double batch and freeze one for another day. Serve with crackers or toasted baguette slices.
The Velveeta will crumble easier if it is frozen first and then thawed but still cold.

 

 

 

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