Merill's Baked Clam Dip Oreganata

"This is my sister in law's recipe. It's like a clam pie or a giant baked clam served warm with crackers (I like Ritz for this). It could be prepared, up until the baking, a day in advance. Just put it in the refrigerator and bake when ready the next day! If you make it and freeze it for the future, just thaw and reheat. This is a family favorite and a crowd pleaser when I make it for guests - Enjoy! PS-I like it with 2 cans of chopped clams too! You get bigger clam pieces that way."
 
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Ready In:
45mins
Ingredients:
9
Yields:
1 pie
Serves:
8-10
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ingredients

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directions

  • If serving the same day, preheat oven to 350 degrees F.
  • In a medium size skillet, saute the butter, onion and garlic over low heat a minute or two, being careful not to let the garlic brown.
  • Add the clams with their juice, parsley flakes and oregano to the pan and mix.
  • Saute for a few minutes and then add the bread crumbs and parmesan cheese.
  • The texture should be like a paste.
  • If not, adjust by adding bread crumbs.
  • Put mixture in an oven proof pie dish and add paprika sprinkled on top.
  • Bake in 350 degree oven, for 25 to 30 minutes, until slightly golden and bubbly.
  • Serve warm with crackers.

Questions & Replies

  1. Hi, Is this shredded Parmesan?
     
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Reviews

  1. This was an awsome recipe, I added an additional can of clams (no juice) to make it meatier and everone loved it.
     
  2. excellent recipe! easy and quick! all I added was the juice of one lemon and cooked at 425 for 15 minutes. perfect and a big hit at a party!
     
  3. I have been making this for years! Everyone loves this! I add an extra can of clams, I serve it with French bread! Great appetizer! Great for Christmas Eve,
     
  4. This recipe is fantastic! It is such a hit, there won't be a drop left. I have been asked to make it over and over again. Terrific on thin slices of good French bread instead of crackers too. Garnish with fresh lemon.
     
  5. I was hungry for clam dip but didn't have any cream cheese. This was a very different dip with the breadcrumbs as the base! I'll bet it would be a great stuffing for mushrooms. Yummy, thanks!
     
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Tweaks

  1. This recipe is fantastic! It is such a hit, there won't be a drop left. I have been asked to make it over and over again. Terrific on thin slices of good French bread instead of crackers too. Garnish with fresh lemon.
     

RECIPE SUBMITTED BY

<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
 
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