Baked Clam Dip with Breadcrumb Topping. A warm chopped-clam and cream-cheese dip with a crisp panko-Parmesan topping. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A clam dip with a crunchy top
Chopped canned clams and chives fold into a lemony cream-cheese base, while panko and Parmesan brown on top. It is a different bite from the prior day's lump-crab dip, which has a cheddar finish.
The eight portions and the stated crumb crispness are untested. Final seafood-dip intent review is still necessary before a separate URL.
Drain and inspect the clams
Use two cans of chopped clams, drain well and check for shell. Excess canning liquid changes the thickness and can make crumbs soggy.
Clams are molluscan shellfish, which must be clearly identified for diners. Packaged panko and cheese add wheat and dairy.
Ingredients for 8 appetizer portions
| Ingredient | Amount | Use |
|---|---|---|
| Canned chopped clams, drained | 2 6.5-ounce cans | Check for shell; reserve no packing liquid in base. |
| Cream cheese, softened | 6 ounces | Dip base. |
| Sour cream | 1/4 cup | Dip base. |
| Fresh lemon juice | 1 tablespoon | Dip base. |
| Chives, finely chopped | 2 tablespoons | Dip base. |
| Garlic, minced | 1 clove | Dip base. |
| Freshly ground black pepper | 1/4 teaspoon | Dip base. |
| Panko breadcrumbs | 1/2 cup | Crisp top. |
| Finely grated Parmesan | 1/4 cup | Crisp top. |
| Unsalted butter | 1 tablespoon | Toss with panko. |
Step-by-step method
- Heat oven to 375°F. Drain two 6.5-oz cans chopped clams and check for shell pieces. Stir 6 oz softened cream cheese with 1/4 cup sour cream, 1 tbsp lemon juice, 2 tbsp chives, one minced garlic clove and 1/4 tsp pepper.
- Fold drained chopped clams into the cream-cheese mixture and spread in a one-quart baking dish. Melt 1 tbsp butter in a small skillet, toss with 1/2 cup panko and 1/4 cup grated Parmesan, then scatter evenly over the dip.
- Bake approximately 20–25 minutes until the center is hot and the top golden, covering loosely if crumbs brown too early. Rest five minutes before scooping.
- Serve in eight provisional appetizer portions. Bread or vegetables are separate options, not measured dip ingredients. Record clam drainage, pan fill, salt and crumb crispness in a kitchen trial.
Keep the filling simple
Softened cream cheese, sour cream, lemon, chives, garlic and pepper make the base. The canned clams can already be salty, so taste a fully prepared test batch before adding more salt.
Dirt and Dough has a clam dip with panko reference. This version uses canned clams, chives and no Worcestershire, with independently measured quantities.
Toast while hot
Butter lightly coats panko and Parmesan before the topping goes on. Bake until the dip is hot and the crumbs are golden, shielding the top if it darkens before the center.
Rest five minutes so the first scoop is manageable. If the trial top softens quickly, document clam drainage and pan depth.
Serving and handling
Scoop eight small portions with separate crackers or vegetables. Do not treat the dippers as included in the recipe card or photo ingredient count.
No exact buffet hold, storage duration or reheated crumb quality has been established. The cover should show chopped clams, not whole shellfish.
Baked clam dip questions
Are fresh clams required?
No. The working ingredient is drained canned chopped clams.
Is this the crab dip?
No. This has chopped clams and a panko-Parmesan top rather than lump crab and cheddar.
When does the breadcrumb topping go on?
Before baking, after the clam base is spread in the dish.
Further reading and related Chefly recipes: Dirt and Dough's baked clam dip. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Baked Clam Dip with Breadcrumb Topping. Category: Appetizers. 8 appetizer portions. Prep approximately 15 minutes; cooking approximately 25 minutes; additional cooling/chilling approximately 5 minutes; total approximately 45 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 6.5-ounce cans Canned chopped clams, drained; 6 ounces Cream cheese, softened; 1/4 cup Sour cream; 1 tablespoon Fresh lemon juice; 2 tablespoons Chives, finely chopped; 1 clove Garlic, minced; 1/4 teaspoon Freshly ground black pepper; 1/2 cup Panko breadcrumbs; 1/4 cup Finely grated Parmesan; 1 tablespoon Unsalted butter.
Instructions: Heat oven to 375°F. Drain two 6.5-oz cans chopped clams and check for shell pieces. Stir 6 oz softened cream cheese with 1/4 cup sour cream, 1 tbsp lemon juice, 2 tbsp chives, one minced garlic clove and 1/4 tsp pepper. Fold drained chopped clams into the cream-cheese mixture and spread in a one-quart baking dish. Melt 1 tbsp butter in a small skillet, toss with 1/2 cup panko and 1/4 cup grated Parmesan, then scatter evenly over the dip. Bake approximately 20–25 minutes until the center is hot and the top golden, covering loosely if crumbs brown too early. Rest five minutes before scooping. Serve in eight provisional appetizer portions. Bread or vegetables are separate options, not measured dip ingredients. Record clam drainage, pan fill, salt and crumb crispness in a kitchen trial.
Allergens: Clams (molluscan shellfish); Milk; Wheat; Check canned clams, panko and cheese labels. Review packaged ingredients and cross-contact before serving.
Print
Baked Clam Dip with Breadcrumb Topping
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Eight small portions of baked chopped-clam dip under panko.
Ingredients
- 2 6.5-ounce cans Canned chopped clams, drained
- 6 ounces Cream cheese, softened
- 1/4 cup Sour cream
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Chives, finely chopped
- 1 clove Garlic, minced
- 1/4 teaspoon Freshly ground black pepper
- 1/2 cup Panko breadcrumbs
- 1/4 cup Finely grated Parmesan
- 1 tablespoon Unsalted butter
Instructions
- Heat oven to 375°F. Drain two 6.5-oz cans chopped clams and check for shell pieces. Stir 6 oz softened cream cheese with 1/4 cup sour cream, 1 tbsp lemon juice, 2 tbsp chives, one minced garlic clove and 1/4 tsp pepper.
- Fold drained chopped clams into the cream-cheese mixture and spread in a one-quart baking dish. Melt 1 tbsp butter in a small skillet, toss with 1/2 cup panko and 1/4 cup grated Parmesan, then scatter evenly over the dip.
- Bake approximately 20–25 minutes until the center is hot and the top golden, covering loosely if crumbs brown too early. Rest five minutes before scooping.
- Serve in eight provisional appetizer portions. Bread or vegetables are separate options, not measured dip ingredients. Record clam drainage, pan fill, salt and crumb crispness in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: 20–25-minute bake and five-minute rest; preheat excluded.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizers
Nutrition
- Serving Size: Approximately one quarter cup, pending measured baked volume