Clam Dip Recipe

This clam dip recipe is a creamy, savory appetizer that’s prepared in minutes. It’s a no-cook dip made with canned clams and cream cheese for a crowd-pleasing snack that’s excellent with crackers or veggies.

Close up of a bowl of Clam Dip garnished with green onion and chips in the background

Taste: This dip is wealthy and creamy with a brilliant, tangy kick from lemon, a savory depth from Worcestershire, and a refined ocean-fresh style from the clams.
Texture: Whipped, scoopable, and straightforward to regulate thicker for chips, or thinner for crackers.
Really helpful Instruments: A hand mixer, medium bowl, and strainer are useful instruments for attaining a clean, well-blended clam dip.
Serving Solutions: For a fast game-day unfold, set out chips, veggies, and this clam dip. When bringing it to a potluck, I hold it chilled throughout transport and sprinkle on the inexperienced onions simply earlier than serving for a contemporary end.

Clams, cream cheese, mayo, Worcestershire sauce, pepper, garlic powder and lemon juice to make Clam Dip

Ingredient Notes

Cream Cheese: Full-fat offers one of the best taste. Soften it totally so it whips up clean and fluffy.
Canned Clams: Minced clams give essentially the most even texture. Drain very nicely so the dip stays creamy, not watery. Pat dry if they appear moist.
Reserved Clam Juice: Add 1 tablespoon at a time to regulate the thickness. Thicker for chips, thinner for crackers.
Mayonnaise: Provides richness and helps the dip keep creamy. For further tang, swap the mayo for bitter cream.
Seasonings: Begin mild with lemon juice and add extra to style. Worcestershire provides savory depth, just a little goes a good distance. Garlic powder retains the flavour clean, and black pepper provides chew, particularly after chilling.
Variations: For just a little warmth, add a splash of scorching sauce or cayenne. To spice up herb taste, stir in chopped chives or parsley.

A mixing bowl with fluffy cream cheese, drained clams, mayonnaise, lemon juice, Worcestershire, garlic powder, and pepper to make Clam Dip

The way to Make Clam Dip

Drain the clams and save the juice (full recipe beneath).
Whip the cream cheese and blend within the remaining elements.
Chill, garnish, and serve!

Enable the dip to relax at the least half-hour earlier than serving to let flavors meld.
Style after chilling and regulate the lemon or pepper if wanted.
If the dip is simply too thick after chilling, stir in a tiny splash of clam juice earlier than serving.
For events, hold the dip on a small tray of ice and don’t go away it out longer than 2 hours.

Clam dip in a bowl on a plate of wavy potato chips garnished with green onion and lemon slices.

Fridge-Pleasant Leftovers

Retailer leftovers in an hermetic container within the fridge and use inside 2 days. The dip can thicken within the fridge; a fast stir fixes the feel.
Don’t freeze since cream cheese and mayo can separate and switch grainy after thawing.
To make forward, combine the day of, chill, then regulate the thickness with a splash of reserved clam juice proper earlier than serving.

Seafood & Snack Board Pairings

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

30 minutes

Whole Time 35 minutes

Drain clams, reserving liquid.
In a medium bowl, use a hand mixer to beat cream cheese till fluffy.
Combine within the drained clams, mayonnaise, lemon juice, Worcestershire, garlic powder, and pepper. Regularly add clam juice, 1 tablespoon at a time, till desired consistency is reached.
Refrigerate for half-hour earlier than serving. High with sliced inexperienced onion if desired.

Pairs nicely with potato chips or sliced veggies.
Leftovers will hold in an hermetic container within the fridge for two days. This doesn’t freeze nicely.

Vitamin data supplied is an estimate and can differ primarily based on cooking strategies and types of elements used.

Course Dip

Delicacies American

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