Ingredients
1 can black olives, drained
1 can chopped or minced clams, drained
1 pt sour cream
1 salt
1 powdered garlic
1 cayenne pepper
Directions
Open can of olives. Eat a handful, just to make sure. Eat a few
more. As long as you leave at least half the can, you've got enough.
Chop them up. Add the chopped olives to the rest of the ingredients,
stir, and chill for 2 hours before serving.
Quantities on the spices are left to you.
Btw, if you have never tried cream cheese and chopped olive
sandwiches, let me recommend them. Soften a package of cream cheese,
add small can chopped olives and a teaspoon or so of lemon juice.
Stir well and spread. Gutsy eaters add turkey.
Servings: 6 servings
Clam & Olive Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fish; Fruit; Seafood
The History of Recipes
It is actually possible to trace the history of written recipes far back into antiquity, in fact as far back into recorded history as the Egyptians, and potentially, even further back. In practice though, in the main part, these old records were just basic pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians is a collection of tablets in the Sumerian language describing 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 drinkers feel `wonderful`. Moving on, we find a couple of books from the fourteenth century : one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are not about the spicy food that is served today, but rather descriptions of the types of meals served to the rich and powerful of the period. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, including spices like basil and rosemary. The introduction of these new tastes led to a torrent in books on cooking, the majority of which still exist in academic collections. During the following few centuries, the powerful and wealthy houses strove to serve the best banquets, and consequentially the best chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and publishing recipes of the day. By the advent of the 1900s, cook books are starting to become popular due to better eduction, people having increased leisure time and having more money. The revolution that is television gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Clam & Olive Dip recipe.
