Baked Clam Dip

This dip is a party favorite and imparts all the flavors and ingredients used in making Clams Oreganata, minus the clamshells. Bake in an earthenware crock and serve with thin slices of baguette. Be prepared to be asked for the recipe and enjoy a few minutes of party “fame.”

    Baked Clam Dip

Ingredients

2 cups chopped clams

4 ounces bottled clam juice

1 cup seasoned bread crumbs

2 tablespoons lemon juice

1 cup shredded mozzarella

1 stick of butter

1 medium-size onion, chopped

4 cloves garlic, minced

2 tablespoons chopped fresh parsley

2 teaspoons dried oregano

1 french style baguette, sliced

Directions

Melt the butter in a saute pan, then add the garlic and onion and cook until soft and translucent. Add in the oregano and parsley. Remove from heat.

Drain the clams, place in a bowl, and add the lemon juice.

Add the breadcrumbs, mozzarella, clam juice and clams to the butter mixture in the saute pan and incorporate. (No heat)

Place the mixture into a suitable crock, or low rimed casserole dish and bake at 350 degrees for 30 minutes until warm and bubbly. Serve alongside sliced baguette to spread.

Tip:

Make one day ahead and bake the day of the party.