Time 15m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
In a large frying pan, simmer all ingredients except the bread crumbs. Add Italian bread crumbs. Put in a small baking dish and coat top with mozzarella or swiss cheese. Sprinkle with paprika and parmesan cheese. Bake 15 minute at 400 degrees COVERED.
Time 3h15m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 250 degrees F (120 degrees C). Cut off top of bread and set aside. Hollow loaf, leaving 1 1/2 to 2 inch shell. Reserve the bread that you pull out of the loaf. In a medium-size bowl, combine cream cheese, onion, beer, Worcestershire sauce, lemon juice, hot pepper sauce, and salt. Beat well. Fold clams into the mixture. Pour clam mixture into the hollowed out bread bowl, cover the bread bowl with the bread top. Wrap the loaf in aluminum foil. Bake at 250 degrees F (120 degrees C) for 3 hours. Use the leftover bread torn from inside the loaf to make bread cubes to dip with. Toast bread cubes with dip during last 5 minutes of baking time.
Time 45m Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees. Stir together cream cheese and sour cream in a medium bowl until smooth. Stir in clams and liquid, Worcestershire, shallot, cayenne, and 1/4 teaspoon salt until combined. Transfer mixture to a 2 1/2-to-3-cup baking dish. Bake until bubbly and top is golden brown in spots, about 30 minutes. Serve warm, sprinkled with cayenne, with potato chips.
Time 15m Yield 1 1/2 Cups, 12 serving(s) Number Of Ingredients 7 Steps:
Mix together and bake until cheese melts. Best when served warm with assorted crackers. Can be used chilled as a spread. (Note that the 12 servings is only for nutritional information. Count on everyone eating MANY servings!).
Time 40m Yield 9 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine minced clams and lemon juice in a small saucepan. Bring mixture to a simmer. Simmer for 15 minutes. In a medium-size saucepan, combine butter, onion, green bell pepper, parsley, oregano, hot sauce, and red pepper. Stir vegetables over a medium-low heat until butter or margarine is melted. Mix in the clams and breadcrumbs. Pour mixture into an ovenproof baking dish and top with 1/2 cup shredded Cheddar cheese and sprinkle with paprika. Bake uncovered for 20 minutes.
Time 3h15m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 250 degrees F (120 degrees C). Cut off top of bread and set aside. Hollow loaf, leaving 1 1/2 to 2 inch shell. Reserve the bread that you pull out of the loaf. In a medium-size bowl, combine cream cheese, onion, beer, Worcestershire sauce, lemon juice, hot pepper sauce, and salt. Beat well. Fold clams into the mixture. Pour clam mixture into the hollowed out bread bowl, cover the bread bowl with the bread top. Wrap the loaf in aluminum foil. Bake at 250 degrees F (120 degrees C) for 3 hours. Use the leftover bread torn from inside the loaf to make bread cubes to dip with. Toast bread cubes with dip during last 5 minutes of baking time.
More about “hot clam dip ii recipes”
Time 40m Yield 6 servings Number Of Ingredients 14 Steps:
Heat oven to 425 degrees. In a large bowl, using a fork or rubber spatula, stir and mash together the softened cream cheese and sour cream until smooth. Add clams, mozzarella, parsley, scallions, jalapeño, lemon juice, Worcestershire sauce, hot sauce, fish sauce or a teaspoon of reserved clam juice, and lots of black pepper, and stir until well combined. If the mixture seems thick, stir in a little more reserved clam juice. Taste and adjust seasonings, if necessary. If you think it needs salt, add it lightly, or try adding a little more fish sauce or more clam juice instead. Dip can be made up to 3 days in advance and stored in the refrigerator before baking. Transfer mixture to shallow 1-quart ceramic baking dish or gratin dish. Sprinkle Parmesan on top and bake until golden brown and bubbling, about 30 to 35 minutes. Garnish with sliced scallions, and serve hot or warm with potato chips.
