Following is a recipe for Hot Clam Dip from Firefighter Scott Chambers, assigned to Engine & Haz-Mat Squad 6.
2 cans of minced clams with juice.
1 cup of bread crumbs.
1 Tbsp. Pparsley.
1 Tbsp. Oregano.
½ stick Butter or Margarine.
4 oz. Grated Mozzarella Cheese.
¼ cup Parmesan Cheese.
Garlic powder to taste
Mix together place in casserole or pie plate sprinkle with paprika and parm cheese bake at 350 degrees for 15-20 min or till golden brown. Serve with crackers. Can also be used a stuffing for mushroom caps.
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Following is a recipe for Hot Clam Dip from Firefighter Scott Chambers, assigned to Engine & Haz-Mat Squad 6.