Hot Clam Dip

• 1/2 stick butter
• 2 onions, minced
• 2 cans chopped clams
• 1 jar Progresso white clam sauce
• 25-30 Ritz crackers, crushed
• 2 Tbs. garlic powder
• Non-stick cooking spray
• 1/4 cup Italian seasoned bread crumbs
• 1 loaf dense bread, such as rye, pumpernickel, corn or sourdough cut into triangular slices
• Directions:

1. Preheat oven to 350 degrees
2. 1. On stovetop, saute onions in butter on medium to low heat until they are translucent.
3. 2. Drain juice from 1 can of chopped clams and discard juice.
4. Add drained clams to pan along with other can of clams with juice. Pour clam sauce into pan. Stir in garlic powder and crushed crackers and simmer for 10 minutes.
5. 3. Spray inside of casserole dish with non-stick cooking spray. Turn mixture into casserole dish and sprinkle top with breadcrumbs.
6. 4. Bake, covered, for 10 minutes. Uncover and cook for an additional 15 minutes.
7. Allow to set for 10 minutes then place on table with serving spoon and bread triangles.

butter, onions, clams, progresso white clam sauce, crackers, garlic, cooking spray, italian seasoned bread crumbs, bread, directions

Taken from www.epicurious.com/recipes/member/views/hot-clam-dip-1201221 (may not work)