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 good with crackers or veggies.
- Taste: This dip is wealthy and creamy with a vibrant, tangy kick from lemon, a savory depth from Worcestershire, and a refined ocean-fresh style from the clams.
- Texture: Whipped, scoopable, and simple 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 easy, well-blended clam dip.
- Serving Strategies: 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.
Ingredient Notes
- Cream Cheese: Full-fat offers the perfect taste. Soften it totally so it whips up easy 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 additional tang, swap the mayo for bitter cream.
- Seasonings: Begin gentle with lemon juice and add extra to style. Worcestershire provides savory depth, a bit of goes a great distance. Garlic powder retains the flavour easy, and black pepper provides chunk, particularly after chilling.
- Variations: For a bit of warmth, add a touch of sizzling sauce or cayenne. To spice up herb taste, stir in chopped chives or parsley.
Learn how to Make Clam Dip
- Drain the clams and save the juice (full recipe under).
- Whip the cream cheese and blend within the remaining substances.
- Chill, garnish, and serve!
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 alter the thickness with a splash of reserved clam juice proper earlier than serving.
Seafood & Snack Board Pairings
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Drain clams, reserving liquid.
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In a medium bowl, use a hand mixer to beat cream cheese till fluffy.
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Combine within the drained clams, mayonnaise, lemon juice, Worcestershire, garlic powder, and pepper. Steadily add clam juice, 1 tablespoon at a time, till desired consistency is reached.
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Refrigerate for half-hour earlier than serving. Prime with sliced inexperienced onion if desired.
Leftovers will hold in an hermetic container within the fridge for two days. This doesn’t freeze nicely.
Energy: 136 | Carbohydrates: 2g | Protein: 2g | Fats: 14g | Saturated Fats: 6g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 3g | Trans Fats: 0.01g | Ldl cholesterol: 31mg | Sodium: 137mg | Potassium: 50mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.1mg
Vitamin data offered is an estimate and can differ based mostly on cooking strategies and types of substances used.
Course Dip
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