Baked Clam Dip Oreganata

Baked clam dip is a warm, creamy dip that features all of the flavors of baked clams with much less work! Chopped clams are cooked with onion, breadcrumbs, Parmesan, and spices for a crowd-pleasing appetizer.

Canned chopped clams are what make this baked clam dip much simpler to make. Now I'll admit that what began as a once-a-year Christmas Eve recipe has slowly crept into an appetizer that makes an appearance on multiple special occasions, so keeping two (or more likely, four) cans of clams in the pantry is the norm around here. And now that we are well into football season here in North Carolina, this is an easy appetizer to mix, bake, and take to a tail gaiting party.

All of the other ingredients, like onion, olive oil, Parmesan, breadcrumbs, and pantry staple spices are always on hand, so throw in cans of clams two at a time, and you're less than an hour away from a warm, creamy, and crowd-pleasing dip.

INGREDIENTS

  • 2 (6 1/2 ounce) cans minced clams, don't drain juice

  • 2 teaspoons garlic, minced

  • 6 tablespoons butter

  • 1 medium onion minced

  • 1 tablespoon dried parsley flakes

  • 1 teaspoon dried oregano

  • 1⁄2 cup breadcrumbs, Italian style

  • 1⁄2 cup parmesan cheese

  •  1/3 cup grated cheddar cheese

 DIRECTIONS

  1. If serving the same day, preheat oven to 350 degrees F.

  2. In a medium size skillet, sauté the butter, onion, and garlic over low heat for a minute or two, being careful not to let the garlic brown.

  3. Add the clams with their juice, parsley flakes, and oregano to the pan and mix.

  4. Sauté for a few minutes and then add the bread crumbs and parmesan cheese.

  5. The texture should be like a paste.

  6. If not, adjust by adding bread crumbs.

  7. Put the mixture in an oven-proof pie dish and add shredded cheese on top.

  8. Bake in 350 degree oven, for 25 to 30 minutes, until slightly golden and bubbly.

  9. Serve warm with crackers.