Mushroom and Clam Dip with its Own Croutons
Comments: Serve this warm dip along with its 'Melba'-style croutons, that can be prepared ahead of time and kept into tightly closed metal tins.
Servings: 4 cups [1 L]
  • 2 tablespoons [30 g] butter
  • 1 pound [454 g] fresh mushrooms, cleaned then sliced
  • 8 ounces [227 g] cream cheese
  • 16 ounces [500 mL] sour cream
  • 2 [6 1/2-ounce / 184-mL each] cans minced clams, well-drained
  • 1 tablespoon [15 mL] soy sauce
  • 1/4 teaspoon [1 mL] freshly ground black pepper
  • 1/2 teaspoon [2.5 mL] seasoned salt
  • Cleaned fresh mushroom cap slices, to garnish
  • Lemon juice
  • Softened butter
  • Really thin white bread slices
  • Prepare croutons
  • Melt butter; soften mushroom slices into melted butter until really soft.
  • Remove from heat and reserve.
  • Melt together cream cheese and sour cream into the part of a double-boiler until smooth and really well combined; remove from heat.
  • Mix in drained minced clams, soy sauce, freshly ground black pepper and seasoned salt.
  • Pour dip into a fondue dish, over a flame.
  • Dip fresh mushroom cap slices into some lemon juice to prevent them from darkening.
  • Serve dip immediately, garnished with fresh mushroom cap slices, alng with its own croutons.
  • Preheat oven to 250F [120C].
  • Butter bread slices on both sides; remove crusts.
  • Cut each slice of bread into 4 squares; arrange onto a baking sheet.
  • Brown croutons on both sides into preheated oven, until just golden and crunchy.