Makes: 4 servings | Prep Time: 10 minutes | Cook Time: 20 minutes
1½ cups whole milk ricotta
2 tablespoons finely grated Parmesan
1 tablespoon fresh thyme leaves
Finely grated zest of 1 small lemon
2 teaspoons lemon juice
½ teaspoon black pepper
¼ teaspoon fine sea salt
1 can NATURAL SEA Chopped Wild Clams, drained and rinsed
1 baguette, cut into thirds crosswise, each third cut in half lengthwise
- Preheat oven to 400℉. Grease a 2 to 2½-cup shallow baking dish and line with parchment.
- In a medium bowl whisk together ricotta, egg, Parmesan, thyme, lemon zest and juice, pepper, and salt. Stir in clams.
- Scrape mixture into baking dish and bake until browned on top, 15-20 minutes. If needed, broil briefly to brown.
- While dip bakes, prepare a hot grill fire. Drizzle cut sides of bread liberally with oil and grill cut side-down until browned, about 1 minute. Serve dip warm with grilled bread.