Baked Clam Dip

Baked Clam Dip

This is an oldie, but a goodie. I have made this dip for about 40 years. That's a lotta clams. I love this recipe so much, I remember one dinner, I saved clam shells in my freezer and filled them with this clam recipe and baked them. I kept adding clam juice and they looked as if I used fresh clams. But you know what? I enjoy serving this with crackers or toasted baguette slices. You must try this at your next gathering. Here's all you need to have on hand:

2 cans minced clams w/fluids

1/2 cup bread crumbs

1 1/2 tsp garlic powder or fresh garlic (1 Tbsp)

Fresh parsley(2 Tbsp)

1/4 tsp salt

4 Tbsp oil

2 Tbsp diced onions

1/4 tsp dry oregano

Parmesan cheese

Directions:

Saute onion in small amount of oil, along with fresh garlic. Don't burn. In separate bowl, mix remaining ingredients EXCEPT CLAMS. Make sure everything is blended.

Add mixture to slightly browned onions and garlic and blend, making sure mixture doesn't stick to pot.

Remove from heat, add mixture and clams with fluids to an oven proof dish and bake at 375 degrees, covered for about 25-30 minutes - mixture should be slightly browned, so uncover for about 5 minutes. Sprinkle with parmesan cheese.

Enjoy!!!

Look how old this recipe card is...

Comments

23.08.2019 21:26

Vinnie

I have your receipe. It's always delicious. Everyone enjoys it

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)

Comments

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

*if you don't have a large processor, you can use a blender.

Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.