SCRUMPTIOUS BAKED CLAM DIP!

THIS RECIPE COMES FROM MY SIS IN LAW ANDREA. IT’S A WINNER AND ALWAYS A HIT! EASILY MADE GLUTEN FREE-JUST USE ALEIA’S GF BREAD CRUMBS.

IN A POT MELT:
1 STICK ( 8 OUNCES BUTTER)

STIR IN :
1 CUP BREAD CRUMBS
1/2 CUP PARMESAN CHEESE
1 CAN MINCED CLAMS AND JUICE FROM CAN

TURN OFF HEAT AND STIR IN:
8 OUNCES SHREDDED MOZZARELLA

PRESS INTO OVEN SAFE DISH AND BAKE AT 350 FOR 20 MINUTES OR UNTIL BUBBLING. SERVE WITH CRACKERS OR CHIPS!