Baked clam dip is a classic and timeless appetizer. It is good with crackers or sliced baguettes. I even like it as a pizza topping. It is a nice start to an Italian Christmas Eve fish dinner or any holiday gathering.
Baked Clam Dip
1/4 cup unsalted butter
2/3 cup chopped onions
2 large cloves garlic, chopped
2 (6.5 oz.) cans chopped clams with juice
zest and juice of 1/2 medium lemon
1/4 cup chopped Italian flat leaf parley
2-3 Tablespoons Parmesan cheese
1/2 teaspoon dried oregano (optional)
1 cup Italian seasoned breadcrumbs
salt and pepper to taste
Preheat oven to 400 degrees. Grease a 4-cup baking dish. In a frying pan on medium heat melt the butter. Add onions and sauté 3-4 minutes until softened. Add garlic and cook 2 minutes until soft. Spoon sautéed onion and garlic into a medium bowl. Add clams with all of the clam juice, lemon zest and juice, parsley, cheese and oregano if using. Mix well. Add breadcrumbs and mix. Taste then add salt and pepper as needed. Pour into prepared pan. Bake 15-20 minutes until puffed and golden. Serve warm with bread or crackers. Serves 6-8.