1 can Canned Chopped Wild Clams and juice, separated
2 cups Heavy cream (35%)
1 cup Roux (flour and butter mixture)
1/2 cup Cooked bacon, cut into small pieces
1/2 cup Onions, minced
4 cloves Garlic, minced
1/2 cup Peppers (red and green), diced
3-4 cups Shredded cheese (Cheddar or Monterey Jack)
Salt & Pepper to taste
Crumb Topping
1 Tbsp Parmesan, grated
1/3 cup Breadcrumbs, Panko
1 tsp Parsley, chopped
Directions
In a large pot on medium-high heat bring cream and clam juice to a slow boil and thicken with roux. Stir in chopped clams, cooked bacon, onion, garlic and peppers. Gently stir in cheese and season to taste with salt and pepper.
Portion into oven-proof serving dishes and finish with crumb topping.
To make crumb topping: Mix cheese, bread crumb and chopped parsley together. Place on top of dip in stuffed mushrooms on in serving bowl. Broil for 1-2 minutes or until golden.
To plate: Serve hot casino dip with grilled baguettes, assorted chips, or stuffed into mushroom caps.
Each can yields 8 sharing portions of Clams Casino Dip and each appetizer can be shared by 3-4 people. At 385 g per portion, this includes 175 g of clams and juice per serving.
To serve our customers better, our website content has been customized for different customer types based on their needs and interests. Have a suggestion on how we can serve you better, please let us know.
