Charleston Clam Dip

Course : Dips
Serves: 20
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2 large onions -- minced
6 tablespoons butter or margarine
1 large green bell pepper -- minced
1 large red bell pepper -- minced
19 1/2 ounces clams minced and drained
1/4 pound sharp cheddar cheese* -- cut in small cubes
8 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 tablespoons sherry
1/2 teaspoon ground pepper

Preparation / Directions:

*Use up to 1/2 pound of cheese as desired. In large saucepan or Dutch oven, sauté onion in melted butter. Add peppers and sauté until soft. Add remainder of ingredients, except sherry, and cook gently over low heat until cheese melts. Add sherry last. This can be made three to four days before serving. Store in covered containers. To serve, keep warm in a chafing dish surrounded by melba toast rounds. Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974

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