1 1/2 sleeves ritz crackers
2 can minced clams with juice from 1 can
1/4 lb melted butter
2 tsp garlic powder
2 dill, sprigs, finely chopped
Directions
Recipe by: Little Mom Crush Ritz, and melt butter. Preheat oven to
350F. In baking dish mix crushed Ritz, two cans of clams with juice
from one can. Add garlic powder, melted butter, and dill. Mix well.
Bake for about 30 minutes or until it bubbles. Serve with Ritz
Crackers.
Servings: 1 servings
Clam Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fish; Seafood
The History of Recipes
Experts have found proof that recipes existed back into antiquity, at least as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that maybe, sadly, these ancient recipes were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to food historians are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Closer to modern times, there are a couple of interesting books which date from the 1300s ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they are nothing to do with the curry that we all know today, but instead recipes for the types of meals prepared for the rich people of that period. In the fifteenth century, the Crusaders brought back many spices and herbs from Arab cooking, such as parsley and basil. These new spices and herbs was responsible for a surge in manuscripts on cooking, most of which are kept safe in private collections. During the succeeding few centuries, the powerful families of Europe competed with each other to offer the most exotic meals, and as a consequence, cooks and their recipe collections could command a high salary. Even so, it was during the 1800s that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of television brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Clam Dip recipe.
