Description
Eight small portions of baked chopped-clam dip under panko.
Ingredients
Scale
- 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