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.
- 3 tablespoons butter
- 4 tablespoons flour, all-purpose
- 2 (6 1/2-ounce) cans clams, minced, drained, and juice reserved
- 3/4 cup milk
- 2 egg yolks, beaten
- 2 tablespoons chives, fresh, chopped
- 1/4 teaspoon hot pepper sauce
- 1 tablespoon horseradish, prepared
- 1/8 teaspoon salt
- 1/4 cup bread crumbs
- 1/2 cup Cheddar Cheese, shredded
- Butter or margarine
- Assorted crackers
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.