Hot Clam Dip

A baked clam dip of minced clams, crushed Ritz crackers, melted butter, onion and lemon juice, baked at 350°F for 30 minutes and served hot with crackers.

Gluten-free with swapsNo added sugarMake-ahead

Contains: milk, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Baked hot clam dip with a golden cracker crumb top, surrounded by crackers
  • Prep 10 min
  • Cook 30 min
  • Total 40 min
  • Yield 2 (12 ounce) crocks

Updated

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This hot clam dip from Sandra Mills's recipe book is buttery and savory, more like a scoopable baked clam stuffing than a cold dip. Minced clams, crushed Ritz crackers, melted butter, onion and a little lemon juice bake together until hot and golden.

The recipe fills two 12-ounce crocks, enough for a party, and is served hot with crackers.

Ingredients

  • 1 1/4 cups crushed Ritz Crackers
  • 1 stick melted butter
  • 1 minced onion
  • 1 cup minced clams
  • 1/2 teaspoon lemon juice

To make it gluten-free

  • For the crackers, use gluten-free crackers.

See all our gluten-free recipes.

Instructions

  1. Heat the oven. Preheat the oven to 350°F.
  2. Combine. Combine all of the ingredients. This will fill two 12-ounce crocks.
  3. Bake. Bake at 350°F for 30 minutes.
  4. Serve. Serve hot with crackers.

Gluten-free with swapsNo added sugar

Tips

  • Canned minced clams work well; drain them, or keep a little of the juice if you like a moister dip.
  • Use oven-safe crocks or baking dishes.

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