Clams Casino Dip Recipe

• 6 ounces (170g; about 6 slices) bacon, coarsely chopped
• 1/2 cup (3/4 ounce; 25g) panko breadcrumbs
• 1/4 cup (5g) flat-leaf parsley leaves and tender stems, finely chopped, divided, plus whole parsley leaves for garnish
• 8 ounces (225g) cream cheese
• 1 cup (8 ounces; 225g) sour cream
• 2 cans (6.5 ounces each) minced clams, juice drained and reserved
• Juice of 1 lemon
• 2 medium cloves garlic, minced
• 4 scallions, white and light green parts only, thinly sliced
• 1 pinch crushed red pepper flakes
• Crackers, crostini, chips, and/or celery, to serve

1. In a large skillet over medium-high heat, cook bacon, stirring, until crisp and fat has rendered, about 7 minutes. Transfer bacon to paper towel-lined plate to cool. Drain all but 1 tablespoon of rendered bacon fat. Return pan to heat.
2. Sprinkle panko breadcrumbs over hot bacon grease and cook, stirring frequently, until golden, about 3 minutes. Scrape into bowl to cool.
3. Crumble bacon. Add half of crumbled bacon and 2 tablespoons parsley to breadcrumbs; toss to combine. Set aside.
4. In large bowl, mash cream cheese with fork and mix in sour cream until well-combined. Add 2 tablespoons of reserved clam juice and juice of 1 lemon. Stir in minced clams, garlic, scallions, red pepper flakes, remaining bacon, and remaining 2 tablespoons parsley, until all ingredients are evenly distributed.
5. Transfer dip to serving bowl and top with panko mixture. Top with a few whole leaves of parsley, to garnish, and serve with crackers, crostini, chips, and/or celery, for dipping.

bacon, breadcrumbs, flatleaf parsley, cream cheese, sour cream, lemon, garlic, scallions, red pepper, crackers

Taken from www.seriouseats.com/recipes/2019/01/clams-casino-dip.html (may not work)