RECIPES

Makes: 4 servings  |  Prep Time: 10 minutes  |  Cook Time: 20 minutes

INGREDIENTS

1½ cups whole milk ricotta
1 egg
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
Olive oil

DIRECTIONS

1. Preheat oven to 400℉. Grease a 2 to 2½-cup shallow baking dish and line with parchment.
2. In a medium bowl whisk together ricotta, egg, Parmesan, thyme, lemon zest and juice, pepper, and salt. Stir in clams.
3. Scrape mixture into baking dish and bake until browned on top, 15-20 minutes. If needed, broil briefly to brown.
4. 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.