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- Preparing Time: 45 minutes
- Total Time: -
- Served Person: 12
- 1/2 teaspoon salt
- 1 teaspoon worcestershire sauce
- 1/2 cup chopped green onions
- 1/2 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1/3 cup diced celery
- 2 tablespoons chopped italian parsley
- 6 slices bacon, cut into 1/2-inch pieces
- 1 pound cream cheese, at room temperature
- 2 (6.5 ounce) cans chopped clams, drained
- 4 ounces grated white cheddar cheese
- 1/2 teaspoon seafood seasoning (such as old bay®)
- 1/2 ounce grated white cheddar cheese, or to taste
- Carbohydrate 3.4
- Cholesterol 78
- Fat 19.3
- Protein 15.2
- Sodium 446
- Calories 248 calories;
Preheat the oven to 400 degrees F (200 degrees C). Cook bacon in a dry saucepan over medium heat until bacon is crispy and fat begins to foam, 6 to 8 minutes. Remove a few tablespoons of bacon to reserve for the top. Add green onions, celery, and a pinch of salt. Cook and stir until vegetables just start to soften, about 2 minutes. Drain bacon grease if desired. Turn off heat and let mixture cool. Watch Now Place cream cheese in a large bowl. Add the bacon-veggie mixture, clams, parsley, and 4 ounces Cheddar cheese. Season with Worcestershire sauce, black pepper, and Old Bay(R) seasoning. Mix until nicely combined. Transfer into a small baking dish; smooth out the top. Scatter the reserved bacon and remaining Cheddar over the dip. Sprinkle cayenne pepper on top to get a richer, browned top. Watch Now Bake in the preheated oven until dip is heated through and top is browned, about 20 minutes. Heat under the broiler to further brown the top, about 1 minute more. Watch Now
