Hot Clam Dip
- 4 strips bacon
- 1 clove garlic
- 1 can minced clams with juice
- ½ teaspoon basil
- 2 tablespoons cornstarch
- ¼ cup tomato paste
- ¼ teaspoon salt dash black pepper
- 2 teaspoons dried parsley (or 3 teaspoons of fresh)
- 2 tablespoons grated Parmesan cheese
Sauté bacon cut into ½-inch pieces with garlic. Press garlic for this. Drain off bacon fat, place cooked bacon pieces back into fry pan, add minced clams and juice.
Mix cornstarch with tomato paste and stir slowly into the mixture, stirring over a medium heat until thickened. Add the basil, salt, pepper, and dried parsley. Simmer slowly for a few minutes, then add the 2 tablespoons grated Parmesan cheese.
Serve hot on toast rounds or crackers.
From Cooking Down East by Marjorie Standish