Hot Clam Dip is fantastic! My family always serves this classic dip during the Christmas holidays. This dip is always a favorite at any party. It is a crowd favorite and a traditional dish on any holiday buffet table. Excellent served warm with crackers or potato chips.
This recipe is an easy-to-make dip that could be prepared a day in advance. After preparing the dip, just put it in the refrigerator. Bake when ready to serve the next day! I like to always have the ingredients available in my pantry during the holidays.
Hot Clam Dip Recipe:
3 tablespoons butter
4 tablespoons all-purpose flour
2 (6 1/2-ounce) cans minced clams, drained and reserving juice
3/4 cup milk
2 egg yolks, beaten
2 tablespoons chopped fresh chives
1/4 teaspoon hot pepper sauce
1 tablespoon prepared horseradish
1/8 teaspoon salt
1/4 cup bread crumbs
1/2 cup shredded cheddar cheese
Butter or margarine
Preheat oven to 350 degrees F. Lightly grease 1 1/2-quart baking dish.
In a medium saucepan over medium heat, melt butter. Add flour, 1/2 cup of reserved clam juice, and milk, stirring continuously until mixture just starts to boil. Remove from heat; stir in egg yolks, chives, clams, hot pepper sauce, prepared horseradish and salt.
Pour mixture into prepared baking dish. Top with bread crumbs and cheddar cheese. Dot with butter or margarine.
Bake, uncovered, 45 minutes. Remove from oven and serve with assorted crackers.
Makes 6 to 8 servings.