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Sunday, November 18, 2012

Carol's Clams Casino Dip

I am thankful for PBS television.

Carol's Clams Casino Dip

This recipe comes from a wonderful woman who passed away from cancer a couple of years ago.  She shared not only the book, "The Traveler", but also this recipe to the delight of everyone.

This tastes so good it is almost sinful!  Sinful food is a good thing.....


2 cans minced clams -- juice & all -- in large frying pan

1 tsp fresh squeezed lemon juice

Simmer these 2 ingredients for 15 minutes with the lid on frying pan to save juice.

Then add:

1/4 lb. butter/margarine

Let it melt in your clams and lemon.

Next, cut up and add:

1 medium onion diced small

2-3 cloves of garlic, diced small

1/2 green pepper, diced small

1 tsp parsley flakes (heaping)

1 tsp oregano (heaping)

1 tsp tobasco sauce (extra tsps. if you like it hot)

Now simmer all ingredients an additional 30 minutes, until green peppers are soft -- with the lid on and at a low/medium simmer.

Stir in:

1 cup Progresso Italian Bread Crumbs

Turn off heat and add 1 cup of Italian Style bread crumbs. You want your mixture to have some moisture in the consistency, so add less if combination looks too dry. (Your simmering may have lost too much clam juice.)

Put ingredients into a shallow baking dish or aluminum foil pie plate (without holes).


Parmesan cheese -- thin sprinkle layer

Shredded cheese or slices of cheese (any kind -- American, provolone, or mozzarella work well).


Sprinkle parmesan cheese over the mixture (thin layer) and top with 1 layer of any cheese you'd like (shredded or thin sliced). Last, sprinkle with paprika over the cheese slices. Can be frozen for 1-2 months.

To reheat, bake at 350 for about 30 minutes, covered with foil. Take off foil last few minutes so that the cheese browns.

Serve with SCOOP Fritos -- not the regular size Fritos.

Bon Appetit!

Have a great day and keep it simple, folks.


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