Clams Casino Dip

Method

Drain chopped clams, reserving any juices.

Cook bacon and reserve.

In a saucepan over medium heat, warm oil and gently sauté garlic and onions for 3 to 4 minutes until translucent and aromatic, taking care not to let them brown. Reduce heat to low, add cream cheese and 1/4 cup of reserved clam juice, stirring until completely melted. Add chopped clams and parsley. Season to taste with salt and pepper and remove from heat.

In a separate bowl, mix cheddar and Parmigiano Reggiano cheese with breadcrumbs and bacon.

Spoon portions of clam dip mixture into desired serving vessel and top with cheese and crumb mixture. Broil until golden brown and hot.

Serve immediately.

Notes

If not serving immediately, dip will keep refrigerated for up to two days and can be heated at 350°F for 30 minutes, or until warmed through.

Serves 16 to 20 portions.