Chef Johns Clams Casino Dip Recipes

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CLAMS CASINO DIP



Clams Casino Dip image

Impress the whole party when you serve our flavorful Clams Casino Dip. Guests will love Clams Casino Dip flavored with bacon, Parmesan and garlic.

Provided by My Food and Family

Categories     Meal Recipes

Time 45m

Yield Makes 16 servings, 2 Tbsp. dip.

Number Of Ingredients 9

3 slices OSCAR MAYER Bacon, chopped
1/2 cup finely chopped red peppers
1 shallot, finely chopped
1 clove garlic, minced
1/4 cup dry white wine
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
2 cans (6.5 oz. each) minced clams, drained
1/4 cup KRAFT Grated Parmesan Cheese, divided
2 Tbsp. dry bread crumbs

Steps:

  • Heat oven to 350ºF.
  • Cook bacon in medium skillet until crisp; drain. Return bacon to skillet. Add next 3 ingredients; cook 5 to 8 min. or until peppers are crisp-tender. Stir in wine; cook 3 min. or until liquid is cooked off, stirring frequently. Remove from heat.
  • Add cream cheese, clams and 2 Tbsp. Parmesan; mix well. Spread onto bottom of 9-inch pie plate sprayed with cooking spray. Mix remaining Parmesan with bread crumbs. Sprinkle over dip.
  • Bake 15 to 20 min. or until hot and bubbly.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 0.904 g, Protein 6 g

CLAMS CASINO DIP/SPREAD



Clams Casino Dip/Spread image

Serve Clams Casino Dip/Spread warm or at room temp with buttery crackers (such as Townhouse or Ritz) or a good bread as an appetizer or snack. Mmmm delicious...perfect for a Super Bowl Party, or anytime. Great make-ahead dish, the flavors develop after several hours in the fridge (Chef John recommends at least four hours in the fridge), but best tasting warm or at room temperature so take out of fridge an hour before serving. From Chef John at Food Wishes.

Provided by BecR2400

Categories     Spreads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 (6 1/2 ounce) 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

Steps:

  • 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.

Nutrition Facts : Calories 400.9, Fat 31.6, SaturatedFat 16.6, Cholesterol 122, Sodium 392.9, Carbohydrate 8.9, Fiber 0.7, Sugar 3.4, Protein 20.7

CHEF JOHN'S CLAMS CASINO DIP



Chef John's Clams Casino Dip image

This clam dip appetizer contains the same basic ingredient list as traditional clams casino, and while it really tastes nothing like its hot namesake, I think any fan of the clam dip will be very happy with it.

Provided by Chef John

Categories     Cheese Dips and Spreads

Time 30m

Yield 8

Number Of Ingredients 15

8 slices bacon, chopped
1 jalapeno pepper, seeded and minced
⅓ cup finely diced red pepper
⅓ cup finely diced celery
2 cloves minced garlic
¼ cup chopped green onions, white and pale green parts only
1 (6.5 ounce) can minced clams, drained with juice reserved
1 (6.5 ounce) can minced clams, drained
1 pound cream cheese
½ lemon
freshly ground black pepper to taste
hot sauce to taste
1 tablespoon chopped bacon for garnish
½ tablespoon chopped green onion for garnish
1 box buttery crackers

Steps:

  • Cook and stir bacon with butter in a skillet over medium heat until crisp. Drain bacon fat, set bacon aside, and place skillet back onto medium heat. Add jalapeno, red pepper, diced celery, garlic, and green onions; cook and stir until vegetables start to soften, about 3 minutes.
  • Pour in reserved clam juice and cook until most of the liquid has evaporated. Transfer vegetable mixture to plate to cool.
  • Open second can of clams and drain juice, combine with reserved clams, cream cheese, bacon, cooled vegetables, juice from lemon, and freshly ground black pepper and hot sauce to taste. Transfer to serving bowl and garnish with chopped bacon and green onion. Serve with crackers.

Nutrition Facts : Calories 549 calories, Carbohydrate 22.4 g, Cholesterol 113 mg, Fat 41.4 g, Fiber 1.2 g, Protein 21.7 g, SaturatedFat 18.4 g, Sodium 745.5 mg, Sugar 2.2 g

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