- Level: Easy
- Total: 1 hr 10 min (includes chilling time)
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 215
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 48 mg
- Sodium
- 287 mg
Ree’s sister Betsy lives in Seattle and loves clam dip, so Ree decided to make it for her when she visited the ranch. It’s a Pacific Northwest classic, typically made using razor clams. Here Ree substitutes canned clams for convenience and serves it with potato chips.
- Level: Easy
- Total: 1 hr 10 min (includes chilling time)
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 215
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 48 mg
- Sodium
- 287 mg
Ingredients
Directions
- Put the cream cheese, yogurt, garlic powder, onion powder, hot sauce and lemon zest and juice in a large bowl, then beat together using an electric mixer until smooth. Fold in the clams, half the parsley, half the scallions and salt and pepper to taste. The dip should be nice and creamy. If it is too thick, thin with the reserved clam juice.
- Transfer to a serving dish and garnish with the remaining parsley and scallions. Chill for at least 1 hour, then serve with potato chips. The dip can be made up to a day in advance.
