Clams Casino Dip/Spread
Ready In: 30 mins
Serves: 6-8
Ingredients
- 2 (6 1/2ounce) cans minced clams, with juice
- 1 lb cream cheese, at room temperature (2 eight ounce boxes)
- 6 -8 slices bacon
- 1⁄2 tablespoon butter
- 1 jalapeno, minced (seeded and membrane removed)
- 1⁄2 cup small diced red bell pepper
- 1⁄3 cup small diced celery
- 2 minced garlic cloves
- 1⁄4 cup minced green onion, save tops for garnish
- 1⁄2 lemon, juice of
- hot sauce (a few drops)
- fresh ground black pepper
- Ritz cracker, to serve
Directions
- Cut bacon into 1/4-inch pieces and saute in a skillet with the butter over medium heat 'til completely crisp; drain the fat and reserve the bacon to a plate.
- In same pan with about 1 teaspoon of the drippings saute the jalapeno, red bell pepper, celery, garlic and green onion over medium heat until just the veggies just barely start to soften (about 3 minutes); now add the juice from one can of clams and reduce over high heat until almost all the liquid has evaporated, about another three minutes. Remove mixture to a plate and allow to cool to room temperature before adding to the cream cheese.
- In a mixing bowl combine the cream cheese with the cooled mixture, and stir in the remaining ingredients.
- Transfer into your serving dish and garnish top with a tablespoon or so of the crisp bacon and the green onion tops.
- Serve warm or at room temperature with Ritz crackers or a good bread.
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