Cheesy Hot Clam Dip

Directions

1. Preheat oven to 400℉ (200℃).

2. Sauté in butter or margarine over medium heat the onion, green pepper and garlic until onion is translucent and softened, about 5 minutes. Add canned clams with their juices, and lemon juice; simmer mixture for 2 minutes.

3. Remove pan from heat; add parsley, oregano and bread crumbs. Pour into 8- or 9-inch glass pie plate. Cover mixture with the shredded mozzarella cheese.

4. Bake for 25 minutes.

Serve with crackers, pita chips or toasted crusty bread slices.

This mixture is also suitable as a Clams Casino stuffing (add some cooked bacon bits and minced pimentos).