2/3cupItalian 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)
4ouncesmozzarella(shredded or grated; reserve 3 tablespoons to sprinkle on top)
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.