2 (6 oz.) cans minced clams
1 tbsp. lemon juice (fresh or bottled)
1 stick butter
1 sm. onion
1/2 green bell pepper
1 tsp. each garlic powder (not garlic salt), oregano, parsley, and flake red pepper
3/4 c. bread crumbs
Parmesan cheese

Bring to a boil clams with their juice and lemon juice. Turn down the heat and simmer while you prepare the remainder of the dip. Finely chop the onion and green pepper. Saute the onion, green pepper, and spices in the butter until the onions are soft and transparent. Add clams with their juice. Mix thoroughly. Add the bread crumbs. Mix thoroughly.

To heat in an oven: Put dip into a casserole dish; sprinkle with Parmesan and bake 20 minutes at 350 degrees.

To heat in microwave: Put dip into a microwaveable dish; sprinkle with Parmesan cheese and cover with plastic wrap (the clams "pop" in a microwave) use a medium-high heat for 2-3 minutes (may vary with your microwave, adjust time accordingly). Serve with assorted crackers.

Note: This dip freezes well. So feel free to double the batch and freeze half for later. The dip is best made ahead of time and refrigerated to let the flavors "age". It will keep well in the refrigerator in a tightly sealed container.