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Clam Dip
* Exported from MasterCook *
Clam Dip
Recipe By : Mrs. Thos. H. Edelblute, Jr.
Serving Size : 20 Preparation Time :0:45
Categories : To Post Make Ahead
Amount Measure Ingredient -- Preparation Method
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2 Onions -- minced
6 Tbsp Butter
1 Green Pepper -- minced
1 Red Pepper -- minced
3 Cans Minced Clams -- drained
1/4 Lb Sharp Cheddar Cheese* -- cut in small pcs.
8 Tbsp Catsup
2 Tbsp Worcestershire Sauce
2 tbsp Sherry
1/2 tsp Pepper
*Use up to 1/2 lb. cheese as desired.
In large saucepan or Dutch oven, saute onion in melted butter. Add
peppers and saute until soft. Add remainder of ingredients, except
sherry, and cook gently over low heat until cheese melts. Add sherry
last. This can be made three to four days before serving. Store in
covered containers. To serve, keep warm in a chafing dish surrounded by
Melba rounds.
Serves: 20 to 25
Source: "Mountain Measures" --Junior League of Charleston, WV
ed. 1974
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