Hot Clam Dip
 

Hot Clam Dip

2 (6.5 oz) cans minced clams, drained
1 tsp lemon juice
1/2 cup butter
1 small onion, minced
1/2 green bell pepper, minced
1 tsp dried parsley
1 tsp dried oregano
1 dash Tabasco hot pepper sauce
1 pinch ground cayenne pepper
1/2 cup dried bread crumbs, seasoned
1/2 cup shredded Cheddar cheese
1 pinch paprika

Preheat the oven to 350 F. 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 bread crumbs.
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.

Yield: 8 to 10 appetizer servings.

Jenn B aka Mom2Sam and Tiny

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