Name: Clams Oreganta Dip
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cans minced clams with their juices (do not drain); 2 tablespoons lemon juice; 1 medium onion (chopped); 1 medium green pepper (chopped); 1/2 bunch parsley (minced); 1 large garlic clove (minced); 1/2 cup 1 stick butter or dairy-free butter; 1 tablespoon dried oregano; 3/4 cup gluten-free Italian breadcrumbs (we used Aleia's); Parmesan cheese; paprika (optional for sprinkling)

Recipe

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4 from 1 vote

Clams Oreganta Dip

A family recipe made gluten-free, this is an easy-to-prepare take on Clams Oreganata on the half shell that makes for a delicious and crowd-pleasing appetizer! Active cook time is 20 mins.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer

Cuisine: Egg-Free, Gluten-Free, Dairy-Free Optional

Servings: -8 servings

Author: Healthy Gluten-free Family

Ingredients

2 cans minced clams with their juices do not drain
2 tablespoons lemon juice
1 medium onion chopped
1 medium green pepper chopped
1/2 bunch parsley minced
1 large garlic clove minced
1/2 cup 1 stick butter or dairy-free butter
1 tablespoon dried oregano
3/4 cup gluten-free Italian breadcrumbs we used Aleia's
Parmesan cheese
paprika optional for sprinkling

Instructions

In a small saucepan or saute pan, simmer clams and juice with lemon juice for approximately 5 minutes over medium low heat.
Meanwhile, in a large saute pan, melt butter and saute onions and peppers until soft and tender, about 7-10 minutes.
Add parsley and saute until soft, about 5 minutes.
Add oregano, breadcrumbs, and clams mixture directly to the saute pan with the vegetables, stir to combine and let cook over medium low heat about 5 minutes.
If serving immediately, transfer mixture to an oven proof pan of your choice, sprinkle with parmesan and paprika. Bake in a pre-heated 350 degree oven for 15 minutes.
If serving later, transfer mixture to an oven proof pan of your choice, cover and leave in the refrigerator until ready to bake. When ready to bake, preheat oven to 350 degrees, remove from refrigerator, bringing close to room temperature if you have time, bake covered for about 30 minutes or until edges bubbling. Remove foil and bake 5 minutes.
Serve with your favorite crackers, and enjoy!