Clam Dip

At the grocery store yesterday, I was picking up a can of tuna, and way up on the top shelf, I noticed cans of minced clams.  I brought one home, remembering that this was a dip in the “rotation” of party snacks my mother would serve from time to time way back when.  And right there in her old recipe box (which I continue to treasure and mine for goodies) was the recipe she used.  It couldn’t be easier to make—it took me about five minutes to stir it together–and it’s good, so I’ll share it today in case someone else out there wants to take trip down memory lane…

Clam Dip

Makes 1 Cup

Ingredients:

1 6 ½ ounce can chopped clams
8 ounces cream cheese, at room temperature
½ teaspoon Worcestershire sauce
1 teaspoon lemon juice
½ teaspoon garlic powder
½ teaspoon onion salt
2 teaspoons finely chopped parsley
Dash of hot sauce (optional)

Preparation:

Drain the clams and reserve the liquid.

Place the cream cheese in a bowl, add the clams, the Worcestershire, lemon juice, garlic powder and onion salt.  Blend well.  Gradually add the clam juice, a tablespoon or so at a time until the dip has a nice consistency.  Stir in the parsley.

Serve with potato chips.

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3 Responses to Clam Dip

  1. Patty says:

    That clam dip sounds fantastic, love the way the flavors all complement each other. Thanks for posting the recipe!

  2. Tracy says:

    Thanks for the great recipe! I love clam dip, and you can’t find it in the stores anymore … but I don’t have to worry about that now! I made this tonight, and it came out great!

  3. Pingback: Dolly’s Recipes, from My Mother’s Day | Sauce and Sensibility

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