Hot clam dip

Hot clam dip

By
From
Encyclopedia of Food and Cookery
Makes
500 g

Ingredients

Quantity Ingredient
2 x 100 g tins minced clams
60g butter
90g cracker biscuits, crumbed
1 small onion, finely chopped
1 teaspoon lemon juice
dash tabasco sauce

Method

  1. Drain juice from 1 tin of clams. Melt butter, add drained clams and other tin of clams with juice. Stir in remaining ingredients.
  2. Pour into an ovenproof serving dish and bake in a preheated moderate oven for 30 minutes. Place in centre of a platter and surround with chilled celery or cucumber sticks, crisp lettuce leaves, cauliflower florets or cooked shelled prawns for dipping.
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