Hot Clam Dip III

Name: Hot Clam Dip III
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 1
Cuisine: Global
Ingredients: 369 grams minced clams, drained with juice reserved; 1 teaspoon dried parsley; 1 serving garlic powder to taste; 1 dash ground black pepper; 79 milliliters lemon juice; 6 Tbsps melted margarine; 79 milliliters minced onion; 1 teaspoon dried oregano; 1 serving paprika to taste; 59 milliliters grated Parmesan cheese; 177 milliliters seasoned bread crumbs

Hot Clam Dip III is a pescatarian recipe with 1 servings. One serving contains 1155 calories, 32g of protein, and 80g of fat. This recipe covers 38% of your daily requirements of vitamins and minerals. Only a few people really liked this hor d'oeuvre. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes about 40 minutes. Head to the store and pick up lemon juice, parmesan cheese, paprika, and a few other things to make it today.

Instructions

Preheat oven to 325 degrees F (165 degrees C).

Equipment you will use

Oven

In a medium saucepan over medium heat, slowly cook and stir minced clams in the lemon juice until heated and tender, abou 5 minutes.

Ingredients you will need

Lemon Juice

Clams

Equipment you will use

Sauce Pan

Remove from heat.

Transfer clams to a medium baking dish.

Ingredients you will need

Clams

Equipment you will use

Baking Pan

Mix in seasoned bread crumbs, onion, parsley, oregano, black pepper, garlic powder, margarine and approximately 3/4 of the reserved clam juice. Top with grated Parmesan cheese and paprika.

Ingredients you will need

Grated Parmesan Cheese

Seasoned Breadcrumbs

Garlic Powder

Black Pepper

Clam Juice

Margarine

Oregano

Paprika

Parsley

Onion

Bake clam mixture in the preheated oven 30 minutes, or until lightly browned.

Equipment you will use

Oven

Equipment

Oven

Sauce Pan

Baking Pan

Ingredients

Servings:

369grams

minced clams, drained with juice reserved 1teaspoon

dried parsley 1serving

garlic powder to taste 1dash

ground black pepper 79milliliters

lemon juice 6Tbsps

melted margarine 79milliliters

minced onion 1teaspoon

dried oregano 1serving

paprika to taste 59milliliters

grated Parmesan cheese 177milliliters

seasoned bread crumbs

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is 7Cellars Elway's Reserve Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 28 dollars.