Hot Clam Dip

Hot Clam Dip

Ingredients:

1 can (567 g) Clearwater Premium Blend Clams (juice reserved)
1 package (250 g) Cream Cheese, softened
1 1/2 cups Shredded Mozzarella Cheese
4 slices Bacon, cooked crispy and crumbled
1/4 cup Red Bell Pepper, finely diced
1/4 cup Green Bell Pepper, finely diced
2 tablespoons Onion, minced
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
1 teaspoon Worcestershire Sauce
1/2 teaspoon Hot Sauce (e.g., Tabasco)
Black Pepper to taste

Topping Ingredients:

1/2 cup Panko breadcrumbs
1/4 cup Grated Parmesan cheese
1 tablespoon Fresh Parsley, chopped
2 tablespoons Butter, melted

Method:

Preheat oven to 375°F (190°C). Drain the clams thoroughly, reserving the liquid. In a large bowl, beat the softened cream cheese until smooth. Gradually whisk in the reserved clam juice—adding just enough (approx. 1/4 to 1/2 cup) to thin the cream cheese into a smooth consistency. Stir in the drained clams, mozzarella, bacon, peppers, onion, garlic, lemon juice, Worcestershire sauce, and hot sauce. Season with black pepper.

Transfer the mixture to a serving vessel or casserole dish. In a separate bowl, toss the panko, Parmesan, and parsley with the melted butter. Sprinkle evenly over the dip. Bake at 375°F (190°C) for 15–20 minutes until the filling is bubbling and the crust is golden brown. Serve immediately with crackers, crostini, or sliced baguette.