Baked Clam Dip features the flavors of clams casino! With buttery onions, Italian bread crumbs, Parmesan and mozzarella, this seafood appetizer is always a hit!
Preheat the oven to 350 degrees F. Shred or grate the mozzarella and add it to a pie dish or deep dish baker. Set aside three tablespoons of the mozzarella for later. Grate the Parmesan, if needed.
Prepare the Italian bread crumb mixture right in the pie dish. Add the bread crumbs and seasonings and stir to combine.
Peel and finely chop the onion. Melt the 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, stirring occasionally.
While the onions are cooking, add the clams, clam juice, Parmesan, garlic powder, hot sauce, black pepper and lemon juice to the pie dish with the mozzarella and bread crumb mixture. Stir to combine.
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 three tablespoons of mozzarella on top, followed by ¼ teaspoon paprika. (You can pinch the paprika between your fingers to sprinkle it on evenly.)
Bake the dip for 15-20 minutes, uncovered, until bubbly and heated through. Let the dip cool for at least 5 minutes. Serve with carrot sticks, red pepper strips, toasted pita wedges, crostini, Melba Toast or lightly salted club crackers. It's best not to use anything salty.
Store leftovers in the refrigerator for up to three days. The Baked Clam Dip reheats well in the microwave.
Notes
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.
If using store-bought Italian bread crumbs, you don't need to add the seasonings listed in the bread crumbs section of this recipe.
You can double this recipe and bake it in a 9x13 pan, if you wish.
Make-Ahead Options
Once you open a can of clams, it should be used within three days. You can prep the dip a day ahead without baking it. When you're ready to bake it, let the pan sit out on the counter for 30 minutes, then bake as directed.
I haven't tried freezing the unbaked clam dip, but that should work. Cover it tightly with plastic wrap and thick foil. Thaw it overnight in the refrigerator, then bake uncovered, as directed.