Stewart shares a simple, surprising family recipe for an appetizer she’s been enjoying for 50 years. Even though it’s evergreen—meaning it doesn’t rely on seasonal ingredients—this clam dip is mostly a winter tradition at Hardscrabble Ranch.
SERVES 8–10 AS AN APPETIZER IN A 1½-QUART BAKING DISH
4 (6½-ounce) cans minced clams and juice
4 teaspoons lemon juice
6 tablespoons butter
2 onions, finely chopped
1 green or red pepper, chopped
2 cloves garlic, minced
1 teaspoon fresh or dried parsley
2 teaspoons dried oregano
1–2 dashes Tabasco
1½ cups breadcrumbs or panko
2 teaspoons kosher salt
½ cup parmesan cheese, freshly grated
Preheat oven to 350°F.
In a small saucepan, combine clams with lemon juice and simmer for 15 minutes.
Meanwhile, in a separate pan, melt butter and cook onion, pepper, garlic, and parsley until the onion is soft.
Add the clam mixture to the onion mixture. Add the oregano, Tabasco, breadcrumbs, and salt, then transfer the mixture to a baking dish. Cover with a lid or aluminum foil and bake for 25 minutes.
Remove the lid or foil. Top with parmesan, then broil until the dip is a bit browned to your liking. Serve warm with sliced bread or crackers. We enjoyed it with Herby Sourdough Crackers.
