Baked clam dip is a warm, creamy dip that features all of the flavors of baked clams with much less work! Chopped clams are cooked with onion, breadcrumbs, Parmesan, and spices for a crowd-pleasing appetizer.
Last week I posted a recipe for struffoli, which stands as my very favorite dessert we enjoy every year at Christmas. So it's only fitting that I share a family recipe that we absolutely devour as a Christmas Eve appetizer: baked clam dip.
This hot dip features all of the savory flavors that people have come to love in baked clams, including the clams themselves, in a MUCH easier to prepare version. I look forward to this night of eating every year because our traditional baked clam dip precedes a hearty dinner of baked ziti and meatballs. It's important to choose an outfit with some room in the waistband.
But back to the recipe at hand. It feels a little dangerous to have a speedy shortcut way to indulge in an appetizer classic. This dip is that good.
Recipe ingredients
Canned chopped clams are what make this baked clam dip much simpler to make. Now I'll admit that what began as a once-a-year Christmas Eve recipe has slowly crept into an appetizer that makes an appearance on multiple special occasions, so keeping two (or more likely, four) cans of clams in the pantry is the norm around here.
All of the other ingredients, like onion, olive oil, Parmesan, breadcrumbs, and pantry staple spices are always on hand, so throw in cans of clams two at a time, and you're less than an hour away from a warm, creamy, and crowd-pleasing dip. They're truly my appetizer secret weapon.
Step-by-step instructions
This recipe begins by sauteing onion in olive oil until golden. Always a good start! Then take the pan off the heat and add the rest of the ingredients, including the clams and all the liquid in the cans.
Give it all a stir as the breadcrumbs absorb the liquid and the spices are evenly dispersed. You can certainly tweak the recipe at this point (my mom never really measures the breadcrumbs), but you want to end up with a mixture at this point that resembles paste in consistency. Moist but not too liquid-y, just like the photo above.
All that's left is to transfer it into a greased baking dish and bake for 35-40 minutes, or until the edges are golden-brown. The hardest part of this clam dip recipe might be waiting for it to cool slightly once it comes out of the oven before digging in. I can't even count the number of times through the years that I've burnt my tongue on this with my impatience.
This baked clam dip recipe yields about twenty ounces of dip, making it a great size for a gathering. If the craving hits when it's just you and a small crowd (or...just you), leftover dip can be refrigerated and reheated no problem. Or you can make half the recipe! Thankfully the ingredients are easily halved.
When my mom makes this recipe, she bakes it in some sort of oven-safe crock dish that I cannot find online no matter what I Google. I used this dish (affiliate link), which has a 17-ounce capacity. Because there's NO way I can let any bit of this baked clam dip go to waste, I filled exactly one greased muffin cup in addition to this dish and baked them at the same time.
At first I was bummed, but you know what? It's genius. If you're preparing this dip for a get-together, you can enjoy your own personal portion before guests arrive without mussing up the main dish. 😉
Ritz crackers are a classic serving suggestion here (and my favorite!), but really any type of mild-flavored cracker will do the trick.
Recipe notes
- The spices here have wiggle room. The hot sauce adds more flavor than anything as this clam dip isn't spicy. You can totally omit it if you'd rather not, though.
- For a shortcut you can use Italian seasoned breadcrumbs instead of the panko (just adjust the seasonings). On occasion I've also subbed in half regular breadcrumbs when I was running out of panko and it works just fine, too.
Baked Clam Dip
Ingredients
- Half of a large onion, diced
- 1 tablespoon olive oil
- 2 6.5-oz cans chopped clams in clam juice (retain the juice)
- ½ cup grated Parmesan cheese or shredded
- ¼ teaspoon hot sauce (optional)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup panko breadcrumbs
Instructions
- Preheat oven to 350°F. Add olive oil to a skillet and set over medium heat. Add chopped onion and saute for 5-6 minutes, or until the onion is golden.
- Turn off the heat and add the two cans of clams, including the juice. Add Parmesan, hot sauce, garlic powder, oregano, parsley, thyme, salt, and pepper and stir to combine.
- Add breadcrumbs and stir as the mixture thickens.
- Transfer dip to a greased baking dish and bake for 35-40 minutes, or until the top is golden and the crust around the edges is golden brown. Serve warm with crackers.
Notes
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Food Safety and Nutrition Disclaimer
Shari says
Just made this it was a total hit.. zested lemon on top before I baked left pretty coating and complimented the clam dip extremely well. Thank you for sharing this recipe
Shari
Alyssa says
That sounds great! So happy you liked it. 🙂
Karen says
Hi if I'm going to a party at night should I bake it in the afternoon and then when I get at the hosts house "nuk" it or do I have to bake it fresh at her home I'm wondering about the inconveniences for the host
Alyssa says
Hi Karen, I haven't microwaved this whole dish (just leftover portions) so I couldn't say for sure how that would go. I don't think it loses much after being microwaved, but I'm also viewing that situation through the lens of it being leftovers I'm eating by myself and not serving others. Depending on how far away the party is, is it possible to bake it just prior to leaving for it? It always needs time to cool off some before being served so no one burns their tongues. Perhaps a middle ground would be to bake it earlier, and then pop it in the oven at their house to warm it back up?
Karen says
Thank you for your really thought out response. I think you're right. Do it right before and it should be perfect. Thanks again
Alyssa says
You're very welcome! 🙂
Gary Biggers says
Love the recipe however the first time I made it it was dry. I added an extra can of clams and it came out much more moist. I also topped it off with mozzarella cheese. Everyone loved it
Alyssa says
So glad you were able to make it your own! Thanks for letting me know how it went. 🙂
Lynn says
This went over really well and a small get together I went to tonight. Next time I'm going to use a little sherry before I add the breadcrumbs - that's what my baked stuffed clams recipe uses. Thanks so much for sharing this recipe - you're right it is much easier.
Alyssa says
Sherry sounds like a wonderful addition. I'm so glad you liked it, Lynn! 🙂
Nancy says
This hot clam dip is also my traditional “bring it” to my sisters on Christmas Eve!
But, I also make it for Super Bowl.
My slight addition though...I grate some lemon peel, and lemon juice. You’ll be amazed!!
Then serve with 1 clam shell, and a few lemon slices on top!
Happy Sunday cooking to all of you
~ Nancy ~
Alyssa says
Lemon sounds like a great addition, Nancy! Yum. I will try that next time. Happy Sunday cooking to you, too. 🙂
Eileen says
Can I make this dish a day ahead?
Alyssa says
Hi Eileen, yes! You can saute everything then assemble it all in a baking dish the day before, then cover with plastic wrap or foil and refrigerate. You might need a bit of extra time in the oven before serving as it'll be cold, but that will work just fine.
Marguerite says
My daughter makes this and I love it!
I'm going to try to increase the recipe to 3 -10 ounce cans for a Superbowl party of about 24 people. I know that sometimes the ingredients change with an increase.
I'm going to experiment. Do you have any suggestions?
Wish me luck! LOL
Alyssa says
Hi Marguerite, that sounds like an awesome addition to a Super Bowl party! I think this is a good recipe for increasing because there's a fair amount of wiggle room. As long as the texture pre-bake is "paste-like", aka not too wet or too dry, you should be just fine. Good luck, hope you enjoy! 🙂
Rebecca Hubbell says
The parmesan adds such a nice salty flavor to this dip! It was a total hit!
Jenn says
LOVING THIS DIP! I could seriously make a meal out of it!
Alyssa says
Me too!! (And I have lol)
D says
Have you ever used frsh clams in this recipe? And have you ever added a lot more clams to the recipe?
I lost a great recipe that I had, so I am trying yours to bring tonirrow to a party.
I have to delete the garlic, sadly. One person has GI issues with garlic.
Alyssa says
Hi there, I haven't used fresh clams in this recipe, so I'm not sure how that would go. I stick with two cans of clams when I make this, but someone farther down on the page left a comment and said that she might use three cans next time. I think there's definitely room for increasing the clams if you'd like! And I hear you on the garlic. We have a few family members we adjust for when making dishes with it. This dip should be just fine without, and you can always increase the other seasonings in line with your preferences. I hope you enjoy!
Barbara says
Hi- I made this with fresh clams yesterday and it was perfect for a Fourth of July party.
Steam the clams in very, very little water until just open and remove them from the pot as they do just that.
Strain the juice through cheesecloth and set aside.
Once the clams cool, remove them from the shells and put them in a food processor for a few pulses.
3/4 cup chopped clams = 1 can.
Add the juice accordingly.
Came out perfectly!
Alyssa says
I'm so happy you liked it, Barbara! Thank you for sharing how you made it with fresh clams - so good to know!
Ellen durand says
What kind of crackers do you recommend? Thanks!
Alyssa says
Hi Ellen, I typically serve it with Ritz crackers, or I believe they're called 'Toasteds' by Keebler. Water crackers work too -- whatever your preference! 🙂
Ellen durand says
Thank you! One more question could I prepare this the night before and pop in oven the next day? Making this Saturday March 30!
Alyssa says
You're welcome, Ellen! That would work just fine (it just may need a few extra minutes to heat throughout). I hope you enjoy!
carol says
i'm wondering if you're Italian. I too grew up in NJ, south Jersey , and I'm Italian and your recipes just strike me as traditionally Italian.
Alyssa says
Hi Carol, you're right, I am Italian! My mom and family cooked a lot of Italian food when I was growing up, so those flavors and styles definitely stuck with me. 🙂
Susan says
I used to make this years ago .I was always asked to bring it.I am making it tomorrow night
Alyssa says
It's definitely a crowd-pleaser. I hope you enjoy, Susan!
Gina says
Delicious and easy. I toasted the panko to add extra crunch. I think I would use 3 cans of chopped clams next time.
Alyssa says
So glad you enjoyed it, Gina! Toasting the panko sounds like a great idea. 🙂
Allynne says
The dip looks delicious! Baked clams at a party is great!
Alyssa says
Yes delicious!