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
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Preheat oven to 350 degrees F. Lightly grease 1 1/2-quart baking dish.
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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.
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Pour mixture into prepared baking dish. Top with bread crumbs and cheddar cheese. Dot with butter or margarine.
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Bake, uncovered, 45 minutes. Remove from oven and serve with assorted crackers.
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Makes 6 to 8 servings.