Hot Minced Clam Dip

Hot Minced Clam Dip

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Linda Seide


This is a personal fav of mine. It's a little spicy but is usually such a big hit, I always prepare double the amount. Of course, you can always lessen the amount of red pepper if you like. I normally don't "do" spicy but this is just the right amount of heat for people like me.

I've listed this as an appetizer, but it's really an hors d'oeuvres, best served on football Saturdays and Sundays, or at a cocktail party anytime of the year.


★★★★★ 1 vote

10 Min
15 Min
Stove Top


  • 3 Tbsp
  • 1 small
    onion, chopped
  • 1/4
    green or red pepper, diced
  • 1/4 lb
    velveeta cheese, cubed
  • 1 Tbsp
    worcestershire sauce
  • 1/4 tsp
    cayenne pepper
  • 1 can(s)
    minced clams with juice, drained
  • 1 Tbsp
    whole milk
  • 4 Tbsp

How to Make Hot Minced Clam Dip


  1. Put butter in a small pan and saute the onion and pepper.
  2. Put all of the remaining ingredients in the top of a double boiler, along with the onions and peppers. Turn heat on medium high and stir to incorporate all ingredients, making sure the cheese is completely melted.
  3. Serve with your choice of crackers or cocktail rye slices.

Printable Recipe Card

About Hot Minced Clam Dip

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American

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