Gina’s Baked Sea Clam Dip Oreganata

baked clam dip


  • 1 (15oz) Can Chopped Sea Clams (Don’t drain juice)
  • 6 Garlic Cloves-minced or 2 T Oh My Garlic or Oh My Garlic Seafood
  • 6 T Butter
  • 1 Medium Onion-minced
  • 1 T Dried Parsley Flakes
  • 1 t. Dried Oregano
  • 1/2 C Italian Panko Breadcrumbs
  • 1/2 C Parmesan Cheese

Sprinkle of Paprika on Top for Color


1.)  Preheat oven to 350 degrees.

2.)  In a medium size skillet, saute the butter, onion, and garlic over low heat for a minute or two, being careful not to burn the garlic.

3.)  Add the clams with their juice, parsley flakes and oregano to your pan and mix.

4.)  Saute for a few minutes and then add the Italian Panko and Parmesan cheese.  Stir.  The texture of the mixture should be like a paste–add additional panko if needed.

5.)  Put mixture in greased, oven-proof pie or casserole dish and sprinkle with paprika.

6.)  Bake in 350 degree oven for 25-30 minutes, or until lightly golden and bubbly.

NOTE:   The serving options are endless.  Use as a dip with crackers or veggies.  Use for stuffing shrimp, sole or lobster.  Add to a clam shell for a delicious Baked Stuffed Clam.

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