![]() Stir the remaining 2 tablespoons panko and 1 tablespoon Parmesan together in a small bowl, then sprinkle evenly over the surface of the dip.Spread the dip in a wide gratin dish–use one that’s going to give you a shallow but wide surface for the dip, so it’s not layered too deeply.Save the remaining clam juice for use in pasta or chowder. ![]() I like it when it’s longer a thick paste, but is more scoopable and spreadable. ![]()
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