Best Chunky Clam And Bacon Dip With Pita Toasts Recipes

Pita Toasts image

Yield Makes 48 Toasts

Number Of Ingredients 3

Steps:

Preheat oven to 375° F.
Halve pitas horizontally to form 8 rounds and lightly brush rough sides with oil. Season pitas with salt and cut each round into 6 wedges.
Arrange wedges in one layer on 2 baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 to 15 minutes, or until golden and crisp. Cool toasts. Toasts may be made 1 day ahead and kept in an airtight container at room temperature.

Creamy Clam Dip image

Yield Makes about 2 cups

Number Of Ingredients 10

8 ounces cream cheese, softened
1/4 cup sour cream
two 6 1/2-ounce cans minced clams, drained, reserving 3 tablespoons liquid
1/3 cup finely chopped red bell pepper
1 shallot, minced
2 tablespoons minced fresh parsley leaves
3/4 teaspoon Worcestershire sauce
1/8 teaspoon cayenne
Accompaniment:
toasted pita wedges or potato chips

Steps:

In a bowl whisk together cream cheese and sour cream until smooth. Stir in remaining ingredients and salt to taste. Serve dip with toasts or chips.

Chunky Clam and Bacon Dip with Pita Toasts image

Yield Makes 2 Cups

Number Of Ingredients 12

1/4 pound bacon (about 8 slices), chopped
two 6 1/2-ounce cans minced clams
8 ounces cream cheese, softened
1/4 cup sour cream
1/3 cup finely chopped red bell pepper
3 scallions, chopped fine
2 tablespoons finely chopped fresh basil leaves
1 teaspoon drained bottled horseradish
1 teaspoon fresh lemon juice, or to taste
3/4 teaspoon Worcestershire sauce
Tabasco to taste
Accompaniment:Pita Toasts or potato chips

Steps:

In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.
Serve dip with toasts or chips.