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Scrape into bowl to cool. Crumble bacon. Add half of crumbled bacon and 2 tablespoons parsley to breadcrumbs; toss to combine. Set aside. In large bowl, mash cream cheese with fork and mix in sour cream until well-combined. Add 2 tablespoons of reserved clam juice and juice of 1 lemon. Stir in minced clams, garlic, scallions, red pepper flakes.
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Heat oven to 375 degrees F. In a small bowl, combine the cracker crumbs and Parmesan cheese. Set aside. In a large mixing bowl, combine the clams, clam juice, bacon, lemon juice, garlic powder, pepper, hot sauce and 4 ounces of mozzarella cheese. (Reserve 2 Tablespoons for sprinkling on top of the dip before baking.)
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Season very lightly with salt and pepper. For the Clams: In a large sauté pan, cook 2 ounces diced bacon over medium-high heat until fat has rendered and bacon is lightly browned and crisp, about 3 minutes. Stir in shallots, garlic, and red pepper flakes and cook, stirring, until shallots have softened, about 4 minutes.
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How to make this recipe. Follow these simple steps to make the best clamp dip - no cooking required! Printable recipe card below. Mix ingredients. In a medium bowl, mash cream cheese with a fork until soft and creamy. Add 1 tablespoon of clam juice and all other ingredients.
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1. Drain 2 cans of clams, reserving juice. drain second 2 cans of clams, and discard juice. 2. In skillet, saute onion, green pepper and celery in butter until softened. 3. Combine with remaining ingredients, including reserved clam juice. spoon into shallow casserole. 4. Bake at 350 degrees for 30 to 45 minutes or until browned and bubbly.
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ingredients. Cut bacon into 1/4-inch pieces and saute in a skillet with the butter over medium heat 'til completely crisp; drain the fat and reserve the bacon to a plate. In same pan with about 1 teaspoon of the drippings saute the jalapeno, red bell pepper, celery, garlic and green onion over medium heat until just the veggies just barely.
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Preheat oven to 450°. Cook all 12 oz. bacon in a large pan. Remove and drain, dice, and set aside. Saute shallots, garlic, and red pepper flakes in the bacon grease. Add chopped clams and saute for 2-3 minutes, then add butter and melt completely. Pour in white wine and lemon juice, bring to a simmer, and cook for 5 minutes.
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Move the oven rack to the second highest level and keep the oven on. Set the clams aside and allow them to cool. Finely chop 1/2 medium bell pepper, and mince 3 cloves of garlic and 3 tablespoons of flat-leaf Italian parsley. Cut 3 slices of bacon into small pieces and cube 5 tablespoons of butter.
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Stir in 1/2 cup softened butter until well combined. Preheat the oven to 450 F. Twist and bend the tops of the clam shells to separate them from the bottom shells; discard the top shells. Using a small spoon, loosen and separate the cooked clams from the bottom shells, leaving the clams in the shells.
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Scrape into bowl to cool. Crumble bacon. Add half of crumbled bacon and 2 tablespoons parsley to breadcrumbs; toss to combine. Set aside. In large bowl, mash cream cheese with fork and mix in sour cream until well-combined. Add 2 tablespoons of reserved clam juice and juice of 1 lemon.
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Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate.
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Cook the onions in melted butter. Add the clams, clam juice, bread crumbs, cheeses, lemon juice and seasonings to a pie dish (affiliate link) and stir to combine. Add the buttery, cooked onions to the pie dish. Stir to combine and spread the dip evenly. Sprinkle with mozzarella and paprika. Bake for 15-20 minutes.
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Preheat oven to broil. Rinse clams, and discard cracked or open ones. Soak in salted water for 20 minutes. Toast. Make breadcrumb mixture by melting butter, and then toasting panko in the butter until light golden. Add. Add bacon, shallots, garlic, red pepper, scallions, lemon zest, salt and pepper.
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In a mixing bowl, beat cream cheese until smooth. Stir in sour cream, garlic, parsley, Worcestershire sauce and hot sauce. Stir in drained clams. Add reserved clam juice from the canned clams to thin the dip to desired consistency. Chill for 1-2 hours before serving. Taste and adjust seasonings as needed.
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Transfer to a large bowl. Add the bread crumbs, parsley, and crumbled bacon, and stir to combine. Divide the bread crumb mixture among the clams, pressing it into a compact mound on top of each. Broil the clams until the bread crumbs are browned, the bacon is crispy, and clams are just cooked, 3 to 5 minutes.
