Clam Dip Appetizer

Name: Clam Dip Appetizer
Ingredients: 1/2 lb butter; 1 small onion, diced; 2 garlic cloves, minced; 1/3 lb bacon, chopped and cooked (reserve some if filling shells); 1 small green pepper, minced; 2 (6 1/2 ounce) cans each minced clams; 2 (6 1/2 ounce) cans each chopped clams; 1 1/2 cups breadcrumbs; 4 tablespoons olive oil; 2 tablespoons lemon juice; 1 dash parsley

11 ingredients

5 steps

Ingredients

1/2 lb butter
1 small onion, diced
2 garlic cloves, minced
1/3 lb bacon, chopped and cooked (reserve some if filling shells)
1 small green pepper, minced
2 (6 1/2 ounce) cans each minced clams
2 (6 1/2 ounce) cans each chopped clams
1 1/2 cups breadcrumbs
4 tablespoons olive oil
2 tablespoons lemon juice
1 dash parsley

Directions

1

In a bowl, combine breadcrumbs, lemon, olive oil, and clams.
2

In a frying pan over medium low heat, melt butter, add onion, garlic, and pepper, and saute five minutes. Stir in bacon, and cook an additonal five minutes. Stir into breadcrumb mixture.
3

If filling clam shells: spoon about 2T mix into each clam shell, and top with a little bacon. Place filled shells on a cookie sheet or in a pyrex with about 1/4 inch water. Bake about 10 minutes at 350 degrees.
4

If filling a casserole dish: spoon mixture into casserole dish, and bake uncovered for 15 minutes at 350 degrees. Serve with crackers. (I use Pepridge Farm Butterfly crackers, but any hard cracker will do).
5

Change it up by adding a 1/2 C shredded mozzerella cheese and 2T grated Parmeseano Reggianno or Pecorino Ramano into the mix!