Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Onions - minced (large)

  2. 6 tablespoons 90ml Butter or margarine

  3. 1 tablespoon 15ml Green bell pepper - minced (large)

  4. 1 tablespoon 15ml Red bell pepper - minced (large)

  5. 3 Minced clams - drained

  6. 1/4 lb 113g / 4oz Sharp cheddar cheese* - cut in small cubes

  7. 8 tablespoons 120ml Ketchup

  8. 2 tablespoons 30ml Worcestershire sauce

  9. 2 tablespoons 30ml Sherry

  10. 1/2 teaspoon 2 1/2ml Ground pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions *Use up to 1/2 pound of cheese as desired. In large saucepan or Dutch oven, saute onion in melted butter. Add peppers and saute 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.


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