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Clam Dip

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



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