Recipe By : Los Angeles Times
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Can minced clams
2 tb Butter
2 tb Onion -- minced
2 tb Catsup
2 dr Hot pepper sauce -- up to 3 dr
1 c Sharp Cheddar cheese -- diced
2 tb Ripe olives -- chopped
1 ts Worcestershire sauce
1 French bread loaf (optional)
Drain clams, reserving 1 tb liquid. Melt butter in skillet, add onion
and cook until tender, but not brown. Add clams, reserved liquid,
catsup, hot pepper sauce, cheese, olives, and Worcestershire sauce.
Cook until cheese is melted. Serve in chafing dish with tortilla
chips.
To bake in bread loaf, cut horizontal slice from top of short French
loaf. Hollow out and pour clam mixture in cavity. Top with cut bread
slice, wrap in foil, and bake at 375°F until cheese melts and bread
is hot, 15 to 18 minutes.
Yield: 6 Servings
Per serving: 220 cal; 388 mg sodium; 64 mg cholesterol; 16 g fat;
4 g carbs; 15 g protein; 0.07 g fiber
