Hot clam dip

 
                                Hot Clam Dip
 
 Recipe By     : Los Angeles Times
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      can           minced clams -- (8-ounce)
    2      tablespoons   butter
    2      tablespoons   minced onion
    2      tablespoons   catsup
                         Few drops hot pepper sauce
    1      cup           diced sharp Cheddar cheese
    2      tablespoons   chopped ripe olives
    1      teaspoon      Worcestershire sauce
    1      loaf          French bread -- optional
 
     Drain clams, reserving 1 tablespoon liquid. Melt butter in
 skillet,add onion and cook until tender, but not brown. Add clams,
 reservedliquid, 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 Frenchloaf. Hollow out and pour clam mixture in
 cavity. Top with cut breadslice, wrap in foil and bake at 375 degrees
 until cheese melts and breadis hot, 15 to 18 minutes.  Makes 4 to 6
 servings.     Each of 6 servings contains about: 220 calories; 388 mg
 sodium; 64 mgcholesterol; 16 grams fat; 4 grams carbohydrates; 15 grams
 protein; 0.07gram fiber.
 
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