Clam Recipe of the Day: Artichoke Crab/Clam Dip

Artichoke & Clam Dip

1 medium Leek
1 medium Vidalia or other sweet onion
1/2 cup Canned artichoke hearts; drained
1/2 cup Frozen chopped spinach; thawed
1 pound Brie or cream cheese
2 tablespoons Minced garlic
2 tablespoons Olive oil
1/4 cup Riesling or other medium-dry wine
2/3 cup Heavy cream
3 tablespoons Finely chopped fresh parsley
2 tablespoons Finely chopped fresh dill
1 pound Fresh jumbo lump crab meat or substitute 2 cans canned clams if you're into clams
2 tablespoons Dijon mustard
1 teaspoon / tablespoon hot sauce; or to taste
Toasted thin baguette slices

Preheat oven to 425° F and lightly oil an 11-inch gratin or other shallow baking dish (about 6 cups).

Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into a large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces. Or if using cream cheese, cube.

In a heavy skillet cook leek, onion and garlic in oil over moderate heat, stirring until pale golden; stir in artichoke hearts and spinach. Add wine and cook, stirring, three minutes. Add cream and simmer, stirring, 1 minute. Add cheese, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.

In a large bowl, combine clams, mustard, hot sauce, salt and pepper to taste. Stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden. Serve dip hot with toasts.


from notquitejunecleaver.com