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Long Island Clam Dip

Source of Recipe

From "Dip It!" by Rick Rodgers


Recipe Introduction

"While old-fashioned clam dip may have its fans, canned clams are not an especially exciting item. So, when faced with a surplus of fresh steamed clams, I decided to accept the challenge of making a clam dip that I would serve to my friends. Be careful when seasoning the dip, because the clam cooking liquid can be salty. Use plump, meaty cherrystone clams; if only smaller littlenecks are available, increase the number of clams to twelve."

List of Ingredients

â—¦ 6 cherrystone clams, scrubbed, soaked in cold water to cover for 1 hour, and drained
â—¦ 1 small onion, sliced
â—¦ 1 cup water
â—¦ 2 cloves garlic, minced
â—¦ 1 tablespoon olive oil
â—¦ One 8-ounce package cream cheese, at room temperature
â—¦ ¼ cup milk
â—¦ 2 scallions, white and green parts, finely chopped
â—¦ 2 tablespoons chopped fresh parsley
â—¦ Salt and freshly ground black pepper to taste


Recipe

Combine the clams, onion, and water in a large saucepan and bring to a boil over high heat. Cover tightly and cook until all of the clams open, about 7 minutes. Using tongs, transfer the clams to a platter to cool.

Strain the cooking liquid through a sieve lined with a moistened paper towel into a bowl. Rinse out the pot. Return 1 cup of the liquid to the pot (freeze the remaining liquid to use as a shellfish stock, if desired), and bring to a boil over high heat. Boil until the liquid has reduced to about 3 tablespoons, about 5 minutes. Let cool completely.

Cook the garlic in the oil in a small skillet over medium heat until soft and golden, about 2 minutes. Let cool completely.

Remove the clams from the shells, discarding the shells. Pulse the clams in a food processor fitted with the metal blade until coarsely chopped.

With a rubber spatula, mash the cream cheese, cooled clam juice, and milk in a medium bowl until smooth. Mix in the clams, garlic with its oil, scallions, and parsley. Season carefully with salt and pepper (the clams may be salty). Cover tightly with plastic wrap and refrigerate until chilled, at least 2 hours, or overnight. Transfer to a serving bowl and serve chilled.


Makes 2 cups



The dip can be prepared up to one day ahead.


What to Dip:
• Potato chips
• Tortilla chips
• Baguette slices
• Crostini
• Flatbread crisps
• Broccoli florets, prepared for dipping
• Celery sticks
• Cherry tomatoes