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Clam Dip




Source of Recipe


Foodcrush.com


Recipe Introduction


This recipe is for a cold clam dip. I don’t believe I’ve ever had hot clam dip, but I bet I’d love it. I grew up eating Fritos and clam dip. It was the quintessential 1960’s cocktail party dunk. I don’t know if my mother ever made it or if it was always purchased. Up until a few years ago, you could buy it at Ukrops (a local Richmond grocery chain). Got a craving for it and decided to make it. I used the basic recipe, but tweaked the amounts of lemon juice, Worcestershire and hot sauce. I also added white pepper, to taste. The person who wrote the recipe says that in order to get that good clammy taste, you have to use MINCED, not chopped clams. I didn’t realize that when I was shopping (I got the urge at the store and just bought a can and looked up a recipe at home) and I bought chopped. It was really good, but not quite ‘clammy’ enough for me. Next time, I’ll make sure to get the minced ones.


Recipe Link: http://www.foodiecrush.com/best-clam-dip-recipe/#

List of Ingredients




1 8-ounce package cream cheese, at room temperature
1 6.5-ounce can minced clams, drained and juice reserved
2 green onions, white and green parts, finely chopped
1/2 lemon, juiced
1 teaspoon Worcestershire sauce
hot sauce to taste


Recipe



In a bowl, mash the cream cheese. Add in 1 T. of clam juice and mix well. DON’T DUMP THE JUICE YET. Mix in the lemon juice, Worcestershire, green onion and clams. Mix well and taste. Add more clam juice (if needed for texture or taste), hot sauce and pepper to taste.

Refrigerate for at least an hour and up to 2 days. Serve with Fritos!

Makes 1 1/2 c. dip.