Over medium heat, melt butter in a 10-inch skillet or a small sauce pan. Peel the onion and cut it up very small.Set the oven temperature to 350 degrees F.

Combine clams, onion, garlic, lemon, parsley in a 3 qt pot and bring to boil.

Finely crumble bread (I used my food processor) set aside.

Notes: Baked Clam Dip Recipe, directions

For decoration, sprinkle minced parsley on top of the dip and serve it right away with baguette slices or crackers.

Bake the dip for 15 to 20 minutes, or until the edges start to bubble and the panko is golden brown.

Then, sprinkle the mixture evenly over the top of the dip.

In a small bowl, mix the last 2 tablespoons of panko and the last tablespoon of Parmesan.

Use one with a shallow but wide surface so that the dip doesn't get too layered. Save the rest of the clam juice to use in chowder or pasta. I like it when it isn't a thick paste anymore and can be scooped and spread more easily. Most of the liquid in the pan will be soaked up by the panko, so stir in 1/4 to 1/2 cup of the reserved clam juice until the dip is the consistency you like.Cook until the liquid in the skillet starts to bubble, then stir in the flour, lemon zest, 1/2 cup panko, and 1 teaspoon Parmesan.Add the whole can of clams, including the juice, and the clams from the other two cans, but not the juice.Cook for another 1–2 minutes to make the garlic more tender. With the garlic, red pepper flakes, parsley, and oregano, add one more tablespoon of butter.Watch them closely to make sure they don't get too brown. Stir the onions often for 5 to 7 minutes, until they are very soft. In a large skillet, melt 3 tablespoons of butter over medium-low heat.Open the third can, but leave the others alone. Strain 2 of the cans of clams, saving the clams and juice in separate bowls.

Turn the oven on and set it to 375 degrees F.

Unsaturated Fat: 4 grams unsaturated fat.

Clam casino dip