This is a baked appetizer I brought to our friends home on Saturday night. I don't like canned products normally but I like to keep a few cans of the Snow's Minced Clams handy instead of buying fresh clams for this recipe. It helps cut the prepping time down and the result... a quick and tasty Clam Bake Dip everyone can enjoy. If you want to make this dip a little spicier (great idea Kim!), I'd recommend trying a few drops of some Cholula Hot Sauce. Thanks Dee and Eric for another great night! You guys are the best!
Prep time: 15 minutes
Cooking time: 20 minutes
Yield: 8-10 people
4 cans minced clams with juice
1 large onion, chopped
1 garlic clove, minced
1 stick unsalted butter
1 lemon, juiced
1 teaspoon Tabasco Sauce (or Cholula Hot Sauce)
2-1/4 cups panko bread crumbs (Italian Style or you can use plain)
(Note: if you use regular bread crumbs you only need 1-1/2 cups)
1 tablespoon oregano
1/3 teaspoon black pepper
1/4 cup Parmesan cheese, plus enough to sprinkle on top prior to baking
Preheat oven to 375°F. Melt butter in a large skillet and saute onions until soft. Add garlic and saute for another two minutes. Add clams with the clam juice, oregano, black pepper, and lemon juice. Simmer for 5 minutes. Turn off heat. Add bread crumbs, Parmesan cheese, and hot sauce. Stir until all ingredients are combined and the juice is completely absorbed by the bread crumbs.
Spray a large pie dish or casserole dish with cooking spray. Pour mixture into dish. Top with Parmesan cheese and paprika. Bake at 375°F for 20 minutes. Serve hot with crackers.