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4 cups crushed Ritz crackers. Extra bacon to top the finished clams. Preheat the oven to 425 degrees. Wash and then shuck clams over a cookie sheet to catch the juice and set aside any juice. Put the clams on a cookie sheet lined with aluminum foil and refrigerate until needed. Add the bacon and butter to a heavy saucepan and cook over medium.
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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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Skim the clear butter off of the top with a ladle and place in a measuring cup discarding the milky portion that remains. Crush 1-1½ sleeves of Ritz Crackers and measure off 2 cups. Combine ½ cup of drawn butter with 2 cups of Ritz Crackers. Adjust the seasoning if needed. Combine the Ritz Cracker and butter mixture with the vegetable mixture.
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1. CLAMS CASINO. Mix well; loosely fill clean clam shells with mixture. Sprinkle with Parmesan cheese. Bake at 350 degrees approximately 20 minutes. Ingredients: 10 (bits .. crackers .. juice .. onions .. sauce.) 2. CLAMS CASINO DIP. Combine all ingredients in baking. of mixture and bake in 350 degree oven for 45 minutes to 1 hour.
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1 med. onion, chopped. 12 slices bacon, browned & crumbled. 47 Ritz crackers, crumbled. 1/2 tsp. pepper. 1/2 c. butter, melted. Combine all ingredients in baking dish, except butter. Pour melted butter over top of mixture and bake in 350 degree oven for 45 minutes to 1 hour. Serve with crackers.
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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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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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CLAM DIP. Combine all ingredients and spread in a 9 inch pie plate. Bake at 350 degrees for 30 minutes. Serve warm with whole Ritz crackers. Ingredients: 5 (juice .. onion.) 4. HOT CLAM DIP. Saute onion in butter. In a bowl crush Ritz crackers finely and add minced clams, clam sauce and sauteed. 45 minutes.
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Bring the clams, lemon juice, olive oil, and clam juice to a boil in a saucepan, stirring frequently for 10 minutes. If the food is too dry, add more clams. After 15 minutes, remove from oven and sprinkle with paprika and parmesan cheese.
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Add Parmesan, hot sauce, garlic powder, oregano, parsley, thyme, salt, and pepper and stir to combine. Add breadcrumbs and stir as the mixture thickens. Transfer dip to a greased baking dish and bake for 35-40 minutes, or until the top is golden and the crust around the edges is golden brown. Serve warm with crackers.
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Seal and crush the crackers. Melt butter in saucepan. Add garlic and parsley, cooking over medium heat for a few minutes. Add clams with the juice and stir. Remove from heat. Add crushed crackers and cheese. Mix until moist. Pour into a baking dish and add a sprinkle of cheese on top. Bake at 350 for 20-30 minutes.
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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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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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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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Directions. Preheat the oven to 350 degrees F (175 degrees C). Combine minced clams and lemon juice in a small saucepan. Bring mixture to a simmer. Simmer for 15 minutes. Combine butter, onion, bell pepper, parsley, oregano, hot sauce, and red pepper in a medium-sized saucepan. Stir vegetables over medium-low heat until butter is melted.
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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.
