Title: Clam Dip
Categories: Dips/spread, To post, Make ahead
Yield: 20 Servings

2 Onions, minced
6 tb Butter
1 Green Pepper, minced
1 Red Pepper, minced
3 cn Minced Clams, drained
1/4 lb Sharp Cheddar Cheese*, cut
-in small pcs.
8 tb Catsup
2 tb Worcestershire Sauce
2 tb Sherry
1/2 ts Pepper

*Use up to 1/2 lb. cheese as desired.

In large saucepan or Dutch oven, saute onion in melted butter. Add peppers
and saute until soft. Add remainder of ingredients, except sherry, and cook
gently over low heat until cheese melts. Add sherry last. This can be made
three to four days before serving. Store in covered containers. To serve,
keep warm in a chafing dish surrounded by Melba rounds.

Serves: 20 to 25

Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974

Recipe by: Mrs. Thos. H. Edelblute, Jr. = Posted to MC-Recipe Digest V1
#642 by Bill Spalding on Jun 12, 1997