Bacon-Clam Dip

Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated[ with dairy products.]

Total Time:
40 min
10 min
20 min
10 min

about 2 cups

  • 5 slices bacon, cooked and crumbled
  • 6 ounces farmers cheese, softened
  • 1/2 cup homemade Creme Fraiche, recipe follows, or store-bought
  • 2 (6 1/2-ounce) cans minced clams, drained, juices reserved
  • 3 tablespoons minced shallots
  • 1/2 teaspoon minced garlic
  • 1 teaspoon white Worcestershire
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon red pepper flakes
  • Salt
  • 8 corn tortillas, cut into wedges
  • Vegetable oil, for frying
  • Homemade Creme Fraiche:
  • 1 cup heavy cream
  • 2 tablespoons buttermilk
  • Place bacon in a saute pan and cook until crispy, about 5 minutes. Drain and crumble bacon. In a bowl, cream together the farmers cheese and creme fraiche. Add the remaining ingredients, stirring to combine. Add the clam juice for consistency and taste. Cover and refrigerate overnight. Bring to room temperature and adjust seasoning, to taste, before serving.

  • Heat a deep pot of oil or a fryer to 360 degrees F. Add corn chips and fry until crispy and golden brown. Drain on paper towels. Serve chips with dip.

Homemade Creme Fraiche:
  • In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)

  • Yield: 1 cup

View All

Cooking Tips
More Recipes and Ideas
1.8 4
I like my own recipe better - I don't measure, just add ingredients to taste. Equal parts sour cream and room-temp cream cheese 3 cans clams, drained but keep liquid Red onion, minced Worchestershire sauce Pepper Salt optional - remember the Worchestershire sauce contains salt Liquid from the clams - add a little at a time until the dip has the desired consistency Bacon optional Mix together and adjust to taste. If too thick, add some of the liquid from the clams. item not reviewed by moderator and published
This recipe looks good, but when I made it, the flavors did not meld together. item not reviewed by moderator and published
8 oz. Sour cream 8 oz. Cream cheese 1 can clams splash lemon juice splash worcestershire That's it. Try it, you'll like it. item not reviewed by moderator and published
I won't make this recipe again. I didn't care for the texture or the flavors. We had a ton of dip left over which went bad in our fridge. item not reviewed by moderator and published
The Kitchen

Not what you're looking for? Try:

Bacon and Egg Dip

Recipe courtesy of Geoffrey Zakarian