Hot Clam Dip I - cooking recipe

Ingredients
    2 (6.5 ounce) cans minced clams, drained
    1 teaspoon lemon juice
    1/2 cup butter
    1 small onion, minced
    1/2 green bell pepper, minced
    1 teaspoon dried parsley
    1 teaspoon dried oregano
    1 dash hot pepper sauce
    1 pinch ground cayenne pepper
    1/2 cup dried bread crumbs, seasoned
    1/2 cup shredded Cheddar cheese
    1 pinch paprika
Preparation
    Preheat the oven to 350 degrees F (175 degrees C).
    Combine minced clams and lemon juice in a small saucepan. Bring mixture to a simmer. Simmer for 15 minutes.
    In a medium-size saucepan, combine butter, onion, green bell pepper, parsley, oregano, hot sauce, and red pepper. Stir vegetables over a medium-low heat until butter or margarine is melted. Mix in the clams and breadcrumbs.
    Pour mixture into an ovenproof baking dish and top with 1/2 cup shredded Cheddar cheese and sprinkle with paprika.
    Bake uncovered for 20 minutes.

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