Clam Dip In A Bread Bowl Recipe 465

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BAKED CLAM DIP



Baked Clam Dip image

This is a baked clam dip that we have enjoyed every year during the Holidays. My husband, David is always asking when am I going to prepare 'The Clam Dip'.

Provided by Tammy Moore

Categories     Appetizers and Snacks     Seafood

Yield 16

Number Of Ingredients 5

2 (8 ounce) packages cream cheese
3 green onions, finely chopped
2 (8 ounce) cans minced clams, drained
2 teaspoons lemon juice
1 (1 pound) loaf round sourdough bread

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine cream cheese, green onions, clams and lemon juice. Cut the top out of the bread and hollow the bread out. Pour the clam mixture into the bread bowl and place the bread top back on the bread bowl.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes. Serve with the bread you removed from the loaf when hollowing it out.

Nutrition Facts : Calories 212 calories, Carbohydrate 17.9 g, Cholesterol 45.4 mg, Fat 10.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 6.3 g, Sodium 289.8 mg, Sugar 0.9 g

QUICK AND EASY BREAD BOWLS



Quick and Easy Bread Bowls image

Impress all your friends by serving cream soups or dips with this bread bowl recipes. It's one of the most popular recipes on my blog, yammiesnoshery.com. -Rachel Heidenreich, Marshall, Michigan

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 6

2 tablespoons active dry yeast
3 cups warm water (110° to 115°)
2 tablespoons sugar
2 teaspoons salt
6-1/2 to 7-1/2 cups bread flour
Optional: Cornmeal and sesame seeds

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.

Nutrition Facts : Calories 283 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 396mg sodium, Carbohydrate 57g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

CLAM DIP IN A BREAD BOWL RECIPE - (4.6/5)



Clam Dip in a Bread Bowl Recipe - (4.6/5) image

Provided by á-44409

Number Of Ingredients 6

1 loaf round bread, unsliced
3 cans (6.5 oz) minced clams, drain 2 cans & keep the juice of one can
3 packages (8 oz) cream cheese, softened
4 green onions, chopped
3 Tablespoons lemon juice
1/2-3/4 cup parsley, chopped

Steps:

  • Slice top of loaf, saving the top, and tear out the insides to hollow the loaf, leaving about 1 inch of bread all around the bowl. Mix all ingredients together and pour into loaf. Put top back on and wrap tightly in heavy foil. Bake at 250 degrees for 3 hours. Let set at least 20 minutes, so it won't be too runny. It's best after an hour, still warm but firm. I've taken it to the office and had it at break time (approx 3 hours after it came out of the oven) and it was great. Can be eaten cold as well.

BAKED CLAM DIP



Baked Clam Dip image

This incredible baked clam dip is like dipping into a giant baked clam with all the yummy toppings. Buttery with veggies, clams, with a hint of citrus and hot sauce. So good.

Provided by Kris Longwell

Categories     Appetizer

Time 1h

Number Of Ingredients 11

6 tbsp unsalted butter (¾ stick)
1 cup onion (chopped)
1 red bell pepper (seeded and chopped)
1 cup celery (chopped)
2 cloves garlic (minced)
1 whole lemon (juiced, about 2 tbsps)
3 6.5 oz. cans clams (chopped, with juice)
1 tbsp hot sauce (ie, Tobasco of Krytsals)
½ tsp Kosher salt
2 cups bread crumbs (Italian-style Panko crumbs are great!)
¼ cup Parmesan cheese (grated, optional)

Steps:

  • Preheat oven to 350°F.
  • Melt butter in a large skillet over medium-high heat. Add onion, pepper, celery, and garlic. Cook until tender, about 10 minutes
  • Add lemon juice, clams (with juice), hot sauce and salt
  • Take off the heat and add the bread crumbs and Parmesan cheese (if using)¼
  • Put into a greased medium-sized casserole dish (8"x11" works well).
  • Bake for 25 minutes.
  • Remove from oven and turn on the broiler
  • Add the dish back in and broil for about 3 minutes...until lightly browned on top (keep an eye on this...will brown quickly).
  • Serve with warm bread slices or crackers

Nutrition Facts : Calories 159 kcal, Carbohydrate 18 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 18 mg, Sodium 321 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

BEST CLAM DIP RECIPE



Best Clam Dip Recipe image

Provided by insanelygood

Categories     Recipes

Time 30m

Number Of Ingredients 5

1 (6.5 ounce) can minced clams, drained with juice reserved
1 (8 ounce) package cream cheese, softened
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon minced garlic
2 teaspoons lemon juice

Steps:

  • Whip together all the ingredients.
  • If the dip needs to be a little thinner, add in some of the clam juice from the can.
  • Serve with your preferred dipping snacks, and enjoy!

Nutrition Facts : Calories 45 cal

CLAM FONDUE IN A BREAD BOWL



Clam Fondue in a Bread Bowl image

This savory seafood dip is baked right in the bread bowl and is served hot. I usually buy a sourdough bread bowl, but French tastes really good, too. -Laurel Leslie, Sonora, California

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 3-1/2 cups.

Number Of Ingredients 9

3 cans (6-1/2 ounces each) minced clams
2 packages (8 ounces each) cream cheese, cubed
1 tablespoon minced fresh parsley
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons minced chives
1/2 teaspoon salt
6 drops hot pepper sauce
2 round loaves (1 pound each) sourdough bread

Steps:

  • Drain two cans of clams and discard liquid. Drain remaining can, reserving the liquid. In a food processor, combine the clams, cream cheese, parsley, lemon juice, Worcestershire sauce, chives, salt, hot pepper sauce and reserved clam juice; cover and process until smooth., Cut the top fourth off one loaf of bread; carefully hollow out loaf, leaving a 1-in. shell. Set removed bread aside. Fill shell with clam mixture; replace top. Wrap tightly in heavy-duty foil; place on a baking sheet. Bake at 350° for 40-45 minutes., Meanwhile, cut reserved bread and the second loaf into cubes. Wrap in heavy-duty foil; place in oven during the last 15 minutes of baking. Unwrap bread bowl and remove top. Serve with bread cubes.

Nutrition Facts :

HOT CLAM DIP II



Hot Clam Dip II image

This recipe is from my mother, who makes this yummy dip every year on New Year's Eve.

Provided by Lara

Categories     Appetizers and Snacks     Seafood

Time 3h15m

Yield 12

Number Of Ingredients 9

1 (20 ounce) loaf round French bread
2 (8 ounce) packages cream cheese, softened
2 tablespoons grated onion
2 tablespoons beer
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
½ teaspoon salt
3 (6.5 ounce) cans minced clams, drained

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Cut off top of bread and set aside. Hollow loaf, leaving 1 1/2 to 2 inch shell. Reserve the bread that you pull out of the loaf.
  • In a medium-size bowl, combine cream cheese, onion, beer, Worcestershire sauce, lemon juice, hot pepper sauce, and salt. Beat well. Fold clams into the mixture. Pour clam mixture into the hollowed out bread bowl, cover the bread bowl with the bread top. Wrap the loaf in aluminum foil.
  • Bake at 250 degrees F (120 degrees C) for 3 hours. Use the leftover bread torn from inside the loaf to make bread cubes to dip with. Toast bread cubes with dip during last 5 minutes of baking time.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 30.2 g, Cholesterol 72 mg, Fat 14.8 g, Fiber 1.2 g, Protein 20.1 g, SaturatedFat 8.5 g, Sodium 582.1 mg, Sugar 1.5 g

WARM SKILLET CRAB DIP IN A SOURDOUGH BREAD BOWL



Warm Skillet Crab Dip in a Sourdough Bread Bowl image

Easy and delicious, a sourdough round is filled with crab dip and baked up in a skillet. Great for easy entertaining.

Provided by Jennifer

Categories     Appetizer

Time 35m

Number Of Ingredients 14

8 oz block cream cheese (at room temperature)
1/2 cup sour cream
3 Tbsp mayonnaise
1 Tbsp lemon juice
2 tsp horseradish
1/2 tsp Worcestershire sauce
1/4 tsp dry mustard
Pinch Old Bay Seasoning
Salt and freshly ground pepper (to taste)
1/2 cup Gruyere cheese (shredded (See notes for alternate cheese ideas))
1/4 cup green onion (diced)
2 4 oz cans cans lump crab meat (drained and picked over, if needed)
3/4 cup shredded Gruyere cheese
Additional diced onion (for garnish)

Steps:

  • Preheat oven to 425F.
  • In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, mix together the cream cheese, sour cream, mayonnaise, lemon juice, horseradish, Worcestershire, dry mustard and Old Bay seasoning and some salt and pepper, until well combined. Add the shredded cheese, green onion and crab, mixing on low (or with a spoon), just until combined. Set aside or spoon into a bowl, cover and refrigerate if making ahead.
  • With a serrated knife, cut a round out of the top of your Sourdough bread round, leaving 1 - 1/2 inches around the outside of the round and about 1 1/2 inches deep. Gently pull the slice out of the top of the bread and set aside. Cut slices around the outside of the bread round, slicing down in about 1 inch intervals, slicing about 2/3 of the way down the side. Place bread round into your skillet. *Cut the round that you removed from the top into cubes and toast or serve plain with your finished bowl.
  • Spoon your dip into the hollowed out center (it may sit above the top of the bread at this point but that's ok). Once filled, gently pull the slices around the outside outwards a bit. This will allow them to toast, but will also make your hollow a little bigger, so your dip should drop down into the bowl some more.
  • Loosely cover top of bread bowl with a piece of aluminum foil and place into preheated oven. Bake for 15 minutes (or more if your dip was cold from the fridge). Remove from oven. Remove and discard aluminum foil. Sprinkle top of dip (and onto the tops of the bread as well), with the additional shredded cheese for topping. Return to the oven and bake a further 10 minutes, or until dip is warm and cheese is golden. *If toasting additional bread cubes, scatter on a baking sheet and place on the rack under the bread bowl for the last few minutes of baking (after the cheese has been added).
  • Garnish with additional diced green onion and serve warm in the skillet. **Wrap the hot skillet handle if sering hot from the oven, just so no one is tempted to grab a hold of it!

Nutrition Facts : Calories 180 kcal, Carbohydrate 3 g, Protein 11 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 322 mg, Sugar 2 g, ServingSize 1 serving

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