Dec 18, 2011

Holiday Hot Clam Dip for Bread

Hot Clam Spread for Bread

12-ounces chopped clams
1 to 6 cloves garlic (tsp of butter)
1 bunch green onions
2 Tbs fresh cilantro chopped
1- 8 ounce pkg cream cheese
2 Tbs Worcestershire sauce
2 Tbs Horseradish sauce
Baguette French Bread or Bread Bowl

- slice or dice garlic and heat in butter
- drain clams of juice and heat with garlic
- slice green onions and mash in a medium bowl with cream cheese, cilantro, Worcestshire and horseradish sauces; stir in clam-garlic mixture and mix thoroughly.
You can add salt and up to two tablespoons of lemon juice, if you prefer.

Bowl: Remove soft bread from inside bowl and fill with mixture. Cover and Bake at 350 to 370F for 20 minutes. Uncover and broil for two minutes. This can be used as hot dip.

Baguette: slice and spread dip on each slice then broil for two minutes under high.

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