Hot Baked Clam Dip
A warm, creamy clam dip with garlic, herbs, and a crispy breadcrumb topping, perfect for entertaining or a cozy appetizer with crackers or bread.
Ingredients
Instructions
- Melt butter and sauté chopped onion and garlic.
- Add canned chopped clams with juice and lemon juice; bring to a boil.
- Stir in bread crumbs, parsley, oregano, white wine, and Tabasco sauce.
- Pour the mixture into a pie dish or casserole dish.
- Sprinkle the top with Parmesan cheese.
- Bake at 325°F for 25 minutes.
- Serve hot with bagel chips, flatbreads, or Town House crackers.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese or sour cream to the mixture. If you're short on fresh parsley, dried parsley can be used but reduce the amount to 2 tablespoons. Make sure to sauté the garlic until fragrant to avoid bitterness. For a spicy kick, add a dash of cayenne pepper or use a spicier hot sauce instead of Tabasco.
Serving Suggestions
Serve this Hot Baked Clam Dip with an assortment of dippers such as bagel chips, flatbreads, or Town House crackers for a delightful appetizer. It pairs beautifully with Little Cheesecake Cookies for a sweet finish to your gathering. Consider serving it alongside a fresh salad or vegetable platter to balance the richness of the dip.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dip in an oven-safe dish and bake at 350°F until warmed through, about 15-20 minutes. You can also microwave it in short intervals, stirring occasionally, until heated.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Baked Clam Dip contains roughly 355 calories, with 21g protein, 61g carbohydrates, and 8g fat. It is an excellent source of iron (126% of the Daily Value), dietary fiber (94% of the Daily Value), and calcium (86% of the Daily Value). Note that it is relatively high in sodium, at 465mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh clams instead of canned?
Yes, you can use fresh clams! Just ensure they are thoroughly cleaned and cooked before adding them to the dip. You'll need about 1 to 1.5 pounds of fresh clams to replace the canned version. Steaming them and then chopping will give a fresh taste to your dip.
What can I substitute for white wine?
If you prefer not to use white wine, you can replace it with vegetable broth or clam juice for a similar flavor. For a non-alcoholic option, add a splash of apple cider vinegar mixed with water, which will provide acidity without the alcohol.
Can I make this dip ahead of time?
Absolutely! You can prepare the dip up to the baking step and store it covered in the refrigerator for up to 24 hours. When ready to serve, simply bake it as directed. This allows the flavors to meld together beautifully, enhancing the overall taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).