This is an oldie, but a goodie. I have made this dip for about 40 years. That's a lotta clams. I love this recipe so much, I remember one dinner, I saved clam shells in my freezer and filled them with this clam recipe and baked them. I kept adding clam juice and they looked as if I used fresh clams. But you know what? I enjoy serving this with crackers or toasted baguette slices. You must try this at your next gathering. Here's all you need to have on hand:
2 cans minced clams w/fluids
1/2 cup bread crumbs
1 1/2 tsp garlic powder or fresh garlic (1 Tbsp)
Fresh parsley(2 Tbsp)
1/4 tsp salt
4 Tbsp oil
2 Tbsp diced onions
1/4 tsp dry oregano
Saute onion in small amount of oil, along with fresh garlic. Don't burn. In separate bowl, mix remaining ingredients EXCEPT CLAMS. Make sure everything is blended.
Add mixture to slightly browned onions and garlic and blend, making sure mixture doesn't stick to pot.
Remove from heat, add mixture and clams with fluids to an oven proof dish and bake at 375 degrees, covered for about 25-30 minutes - mixture should be slightly browned, so uncover for about 5 minutes. Sprinkle with parmesan cheese.