Recipe courtesy of
Heath Goldman
for
Food Network Kitchen
Recipe courtesy of
Heath Goldman
for
Food Network Kitchen
Watch how to make this recipe.
Clam Dip
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- Level: Easy
- Total: 1 hr 10 min (includes chilling time)
- Active: 10 min
- Yield: 4 servings (1 2/3 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 397
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 27 g
- Cholesterol
- 108 mg
- Sodium
- 421 mg
Clam dip is one of those old-timey New England dishes that is popular up and down the coast, often made for family gatherings like barbecues or holidays. Every New Englander who knows the dip probably has an opinion on whether it should be made with cream cheese or sour cream (or both), and which mix-ins should be added. This version is classic and simple, made from cream cheese, canned clams (which you can use straight from the can, no cooking necessary), scallions, Worcestershire sauce and hot sauce. Feel free to serve it with your favorite dippers, whether those are potato chips, sliced vegetables or even Fritos.
- Level: Easy
- Total: 1 hr 10 min (includes chilling time)
- Active: 10 min
- Yield: 4 servings (1 2/3 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 397
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 27 g
- Cholesterol
- 108 mg
- Sodium
- 421 mg
Ingredients
Directions
- Mix together the clams, cream cheese, hot sauce, Worcestershire sauce and scallion whites in a medium bowl. Scoop up some dip with a chip to taste it; adjust the hot sauce and Worcestershire sauce if you’d like. For best results, refrigerate the dip for at least 1 hour.
- Bring the dip to room temperature before serving. Top with some of the scallion greens and a drizzle of hot sauce and serve with chips (or your favorite dippers).
