Clam dip on crackers or crusty bread chunks can make a delicious appetizer on any party table. Though the appetizer is suitable for eating either warm or cold, when you wish to serve clam dip warm, use a small chafing dish. Because a chafing dish gently holds foods at the desired temperature, you can maintain the warmth with the flame in the bottom of the unit.
Instructions
1. Heat the clam dip in the saucepan on the stove top or in the microwave-safe bowl in the microwave. Warm the clam dip until it comes to the temperature you desire for serving.
2. Transfer the warm clam dip to the food pan of the chafing dish.
3. Assemble the chafing dish by placing the frame on the table. Fit the water pan into the frame over the sterno. Fill the water pan to the fill line -- for a single chafer, probably about 3/4 inch of water.
4. Set the food pan full of warm clam dip in the chafer.
5. Light the sterno with a lighter and insert the sterno into the frame in the correct position under the water pan. Note the burning time for the sterno and the time you lit it so you can replace it with another sterno after it burns out, if necessary. Most sternos burn for between one and two hours.
6. Stir the clam dip about every 30 minutes to keep it moist and creamy.
7. Check the in the water pan and add water if it appears low. Try to maintain the same water level to avoid burning the clam dip.
Tags: chafing dish, into frame, , water level
