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Ingredients

2 (6.5 ounce) cans minced clams, drained 1 teaspoon lemon juice ½ cup butter 1 small onion, minced ½ green bell pepper, minced 1 teaspoon dried parsley 1 teaspoon dried oregano 1 dash hot pepper sauce 1 pinch ground cayenne pepper ½ cup dried bread crumbs, seasoned ½ cup shredded Cheddar cheese 1 pinch paprika

Nutrition Info

209.4 calories carbohydrate: 8.5 g cholesterol: 61.3 mg fat: 13.5 g fiber: 0.8 g protein: 13.3 g saturatedFat: 8 g servingSize: - sodium: 278.8 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Combine minced clams and lemon juice in a small saucepan. Bring mixture to a simmer. Simmer for 15 minutes.
In a medium-size saucepan, combine butter, onion, green bell pepper, parsley, oregano, hot sauce, and red pepper. Stir vegetables over a medium-low heat until butter or margarine is melted. Mix in the clams and breadcrumbs.
Pour mixture into an ovenproof baking dish and top with 1/2 cup shredded Cheddar cheese and sprinkle with paprika.
Bake uncovered for 20 minutes.

8 to 10 appetizer servings

Yummy hot clam dip. The clams aren't that noticeable, even for someone like me who is not a clam person. Delicious served on crackers.