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.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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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
Instructions
- Heat the oven. Preheat the oven to 350°F.
- Combine. Combine all of the ingredients. This will fill two 12-ounce crocks.
- Bake. Bake at 350°F for 30 minutes.
- Serve. Serve hot with crackers.
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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