Baked Clam Dip

Baked clam dip in a bread bowl

Brian Hagiwara / Getty Images

  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
192 Calories
9g Fat
16g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 192
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 12%
Cholesterol 18mg 6%
Sodium 554mg 24%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Protein 11g
Calcium 124mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tasty clam dip is baked and served in an edible crusty bread-bowl for an elegant appetizer. This is a party favorite that never fails to please.


  • 1/2 cup margarine (or butter)
  • 2 cans minced clams with juice (6-1/2 ounces each)
  • 1/2 cup bread crumbs (unseasoned)
  • 1/2 cup Parmesan cheese
  • 10 cloves garlic (more or less to taste)
  • 1 small onion (diced; more or less to taste)
  • 1 dash Worcestershire sauce
  • 1 dash Tabasco hot sauce
  • 1 loaf crusty bread (6-inch round; sourdough works well; plus more for dipping)
  • Garnish: chopped parsley

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Slice top from the round of bread and reserve. Using a serrated knife, carefully cut chunks out the center of the bread, leaving 1 inch of bread around the interior, to form a bowl for the clam dip. Reserve bread chunk innards and lid to use as dippers.

  4. Mix margarine, clams, bread crumbs, Parmesan cheese, garlic, onion, Worcestershire, and Tabasco sauces together until combined.

  5. Pour clam mixture into bread bowl. Place bread bowl on a baking sheet. Bake uncovered for 30 to 40 minutes. Let rest for 15 minutes, then sprinkle with chopped parsley and serve warm.

  6. Enjoy!


As your guests consume the dip from inside the bowl, you can tear or cut off parts of the bowl itself to serve. The bowl is the best part, since it usually ends up crunchy on the outside, but soaked with that great dip on the inside. Use this idea with any baked cheese dip.