This Clams Casino Dip Will Cover the Spread at Your Super Bowl Party
I love clams casino, and I made that fact known publicly in this post last year. Certainly, a tray of hot clams casino would make a handsome addition to your Super Bowl spread, but large, fresh clams aren�t cheap, and you're probably looking for something a little simpler, and that can be made ahead of time.
This clam dip appetizer (which is technically a "spread" as I explain at the end of the video), contains the same basic ingredient list as traditional clams casino, and while it really tastes nothing like its hot namesake, I think any fan of the clam dip will be very happy with it.
You'll see a caption during the video saying to make the dip at least four hours ahead of time for best results. This time allows the flavors to develop and really makes a difference. What I failed to add was that you should also take the spread out of the fridge and let in sit out for an hour or so before the party, so it can warm up a bit.
By the way, if the setting looks a little unusual, that's because I'm back in New York's snowy Finger Lakes area visiting my mother, and filmed this at my Aunt Angela and Uncle Billy's home. Many of you have enjoyed Aunt Angela's cabbage rolls recipe, as well as Uncle Billy's famous Chicken D'Arduini and homemade pasta (and if you haven't, click on the links and check them out). Enjoy!
Ingredients:
2 (6.5 ounce) cans minced clams, with juice
1 pound cream cheese
6-8 strips bacon
1/2 tablespoon butter
1 jalapeno, seeded, minced
1/2 cup small diced red bell pepper
1/3 cup small diced celery
2 cloves minced garlic
1/4 cup minced green onions, save tops for garnish
1/2 lemon
hot sauce to taste
freshly ground black pepper to taste
Category Article Appetizer
Popular Posts
-
I'll have a brand new video recipe up tomorrow for a tasty, holiday version of cocktail meatballs that I think you're going to love ... -
This post's original title was, " Lobster Scrambled Eggs � I Wonder What the Poor People are Having for Breakfast Today?" Of c...
-
The duck breast we did in Episode 1 of our stovetop sous vide series last month was so spectacular, I couldn't wait to give it a try wi... -
Photo by Flickr User TimShoesUntied I'm finishing up my last day of work here at the South Beach Wine & Food Festival , and fly back... -
Cotechino is a large, Italian pork sausage traditionally served to celebrate the New Year. Indigenous to Modena (yes, that Modena � home to ... -
They say timing is everything, and that was certainly the case this morning. Due to a blur of licensing contracts, book proposals, travel ar...
-
I was doing some research on shrimp toast for an upcoming video, and I became obsessed with the thought of frying things on white bread, whi...
-
This post is a perfect indica tion for how much things have changed for me since last year's Food buzz Food Blogger Festival . Last year...
