I once saw a movie with a female lead who loved to make just appetizers for dinner — even when there was no party. (Was it Moonstruck? I’m drawing a blank.)
That appetizer-for-dinner idea struck me as brilliant. What a fun concept!
I think I spent the rest of the movie fantasizing about the finger-food I should eat for dinner, just because. (No wonder I can’t recall the film’s title.)
But that whimsical notion has stayed with me. So every once in awhile, I giddily make just hors d’oeuvres for dinner.
I used to prepare three different kinds, but here’s what happened: This Clams Casino Dip stole the show.
It’s so good, my husband and kids (OK, me too) decided that a double batch is all that’s necessary for a satisfying meal, along with our dipping accessories.
So, on a Friday night, you might see a pan of this cheesy, breadcrumby, buttery, oniony (it’s fun to make up new words) clam deliciousness smack dab in the center of our table, along with carrots, red peppers, and crostini (formerly Melba Toast, before I changed my eating habits).
I’ve tweaked the recipe over the past decade, and it’s only gotten better. (Try it with my Homemade Italian Bread Crumbs.)
And although traditional Clams Casino calls for bacon, this dip works better without it. (There’s enough saltiness from the cheese and clam juice. Plus, the bacon overpowered the other flavors when we tried it.)
As for Moonstruck, it’s obvious I don’t have a good recollection of this movie, which I saw as a teenager more than 25 years ago. I think it’s time I rented it again to view it through my middle-aged eyes — while eating appetizers.
(Recipe Source: Adapted from a Hot Clam Dip recipe posted in an online forum years ago. Original source unknown.)
- 1 small onion (peeled & finely chopped)
- 6 tablespoons salted butter
- 2 6.5-ounce cans chopped clams (drained & rinsed)
- 1 cup bottled clam juice (shake bottle before pouring)
- 1 teaspoon garlic powder
- 1 teaspoon hot sauce
- 1/8 teaspoon black pepper
- 2 tablespoons lemon juice (from one lemon)
- 2/3 cup Italian bread crumbs + 1/3 cup grated Parmesan cheese (if using Cooking with Mamma C's recipe for Homemade Italian Bread Crumbs - prepare seasoned bread crumbs without cheese; mix 2/3 cup of the seasoned bread crumbs with 1/3 cup Parmesan; add salt to taste)
- 4 ounces mozzarella (shredded or grated; reserve 3 tablespoons to sprinkle on top)
- paprika to sprinkle on top
- Preheat the oven to 350 degrees F.
- Peel and finely chop the onion. Melt butter in a 10-inch skillet or a small sauce pan over medium heat. Add the onions to the pan and cook them until soft, at least five minutes.
- While onions are cooking, mix the other ingredients in a pie dish (I use my deep-dish baker), saving a little mozzarella and the paprika to sprinkle on top later.
- Add the cooked onions and butter to the pie dish and stir to combine with the rest of the dip. Use the back of your spoon to smooth the dip evenly in the pan. Sprinkle the remaining mozzarella on top, followed by paprika.
- Bake for 15-20 minutes, uncovered. Let the dip cool for at least 5 minutes. Serve with carrot sticks, red pepper strips, toasted pita wedges, crostini or Melba Toast. It's best not to use anything salty.
Draining and rinsing the canned clams gets rid of excess sodium and unwanted chemicals. Bottled clam juice has less salt and no additives (check the label.) The juice should be located near the canned clams in the grocery store.
Ruth Winig says
May 10, 2018 at 11:31 amHi there. I want to make this dip and wondering if I can do so ahead of time. If so, how many days ahead of time? One or two? Thanks – it looks delicious!
Mamma C says
May 10, 2018 at 12:21 pmHi Ruth – Once you open a can of clams, it should be used within three days. So, I’d prep the dip a day ahead (without baking it), bake it the day you serve it, allowing for leftovers the day after you serve it.
Adrianne says
February 2, 2018 at 4:56 pmThe movie was Mermaids with Cher as a single mother!
Mamma C says
February 2, 2018 at 6:10 pmYes!!! I’m glad you knew what I was talking about, Adrianne! I really need to see that again.
Nichole says
September 24, 2016 at 8:38 amHello! I’ve made this before and it is amazing!! Even my picky 3 and 6 yo boys love it! I am doubling it today and need it in a crockpot. Do I bake it in the oven first, then transfer? Or can I do it all on the crockpot? Thanks!!
Mamma C says
September 24, 2016 at 9:11 amI’m so glad your family loves this dip, Nichole! I’ve never tried it in a slow cooker. I think either way would probably work, but you’d have to experiment with how long to cook it on low in the slow cooker before switching it to the “warm” setting. I’d love to hear back if you try it.
Norm C says
May 14, 2016 at 1:05 pmWould love to try. Could you possibly use fresh chopped clams from a seafood market? We use them for making several recipes including regular clams casino
Mamma C says
May 14, 2016 at 1:24 pmI think that would be delicious, Norm. I don’t have easy access to fresh clams, so that’s why I use the canned. Just make sure the fresh clams are cooked before adding them to the recipe.
Annie @Maebells says
September 24, 2014 at 1:14 pmI am a huge fan of appetizers for dinner!! It is so much more fun! I have never used clam juice before, this looks like a great way to get introduced to it!
Mamma C says
September 24, 2014 at 2:30 pmAnnie, I’ve found that bottled clam juice is a great way to control the sodium level. Also, when I stopped eating many processed foods, I noticed an aftertaste from the juice in the canned clams. My tastebuds can now spot chemicals a mile away! I hope you enjoy the dip.
Mia Zaper says
October 6, 2014 at 4:01 pmThis was a great recipe. I made it for a get together this past weekend without practicing in advance. It was wonderful. Thank you Andrea.
Mamma C says
October 6, 2014 at 4:25 pmMia, I’m so happy to hear you enjoyed the dip! Thanks for letting me know.
Angie O says
September 22, 2014 at 9:13 pmYou have to be thinking of the movie Mermaids! Moonstruck, close your thinking about Cher movies 🙂
The dip sounds awesome!
My great grandma was called sweet mama C, I better sub to your blog!
Mamma C says
September 22, 2014 at 9:44 pmAngie, thank you so much for letting me know it was Mermaids!! This has been driving me crazy! See, you’ve figured out how my mind works — we could be Charades partners! And I love your great grandma’s name. 🙂
Cheryl "Cheffie Cooks" Wiser says
September 18, 2014 at 10:08 pmHi Andrea, I love appetizers for dinner. Or Tapas (small dishes) this sounds delicious-e-o-so (I made that word up just for you!!!). Best, Cheryl.
Mamma C says
September 18, 2014 at 10:20 pmPerfectamundo, Cheryl! And “tapas” sounds much more refined. Next time, I’ll be sure to ask my family to join me for tapas. 🙂