Clam Dip - 1

Course : Dips
Serves: 20
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2 medium minced onion
6 tablespoons butter
1 medium green bell pepper -- minced
1 medium red bell pepper -- minced
18 ounces minced clams -- drained
1/4 pound sharp cheddar cheese* -- cut small dice
8 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 tablespoons sherry
1/2 teaspoon pepper

Preparation / Directions:

*Use up to 1/2 lb. 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 rounds. Serves: 20 to 25

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