Creamy Hot Clam Dip with a Toasted Herbed Almond Crust
Ingredients
- 1 tablespoon butter
- 4 ounces finely chopped onion
- 1 pinch salt (generous)
- 4 ounces cream cheese
- 4 ounces cottage cheese (whole or 2%)
- 1 tablespoon minced chives
- 1-1/2 teaspoons lemon zest
- 2 dashes worcestershire sauce
- 1 - 10 ounces can of “fancy whole baby clams” (should yield 5 ounces of clams drained), juice reserved
- 1 tablespoon reserved clam juice
- 1/4 cup Panko (Japanese-style bread crumbs)
- 1/4 cup almonds or walnuts or a combination, roughly chopped
Instructions
Creamy Hot Clam Dip with a Toasted Herbed-Almond Crust serves 4 original recipe by Food52.
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