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Clam Dip
TahiraJaved

Easy Creamy Clam Dip with Cream Cheese

This Clam Dip Recipe folds tender minced clams, green onions, and fresh herbs into a creamy base of cream cheese, sour cream, and mayonnaise, brightened with lemon, garlic, and a splash of hot sauce. Ready in about 15 minutes of work, this homemade clam dip is perfect for game day, holiday parties, and potlucks.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 People
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Base:
  • 8 oz full fat cream cheese softened
  • 1/2 cup full fat sour cream
  • 1/4 cup mayonnaise
  • 2 cloves garlic finely grated
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tsp Worcestershire sauce
  • 1/2 tsp hot sauce
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
For the Clam Mixture:
  • 2 cans 6.5 oz each minced clams drained, with 2 tbsp juice reserved
  • 2 green onions thinly sliced
  • 3 tbsp chopped fresh chives divided
  • 2 tbsp chopped fresh parsley divided
For Serving:
  • Ridged potato chips pita chips, or crackers
  • Cucumber slices celery sticks, and endive leaves

Equipment

  • 1 Fine mesh strainer: drains and presses the clams dry
  • 1 Hand mixer: whips the cream cheese smooth and fluffy
  • 1 Microplane: grates garlic and lemon zest into fine bits
  • 1 Rubber spatula: folds in the clams without crushing them
  • 1 Airtight container: stores the dip and keeps it fresh
  • 1 Large bowl of ice: keeps the dip cold on the party table

Method
 

  1. Drain the clams in a fine mesh strainer, press them dry, and save 2 tbsp of the juice.
  2. Beat the softened cream cheese for 1 minute until smooth.
  3. Beat in the sour cream, mayonnaise, garlic, lemon juice, zest, Worcestershire, hot sauce, spices, salt, and pepper.
  4. Fold in the clams, green onions, half the chives, and half the parsley, adding clam juice if needed.
  5. Chill for at least 1 hour, then top with the remaining herbs and serve with chips and vegetables.
    6. Press the clams completely dry and soften the cream cheese fully; extra liquid and cold cream cheese are the main causes of thin, lumpy clam dip.

Notes

  • Taste the base before adding more salt, since canned clams are salty.
  • Chill at least 1 hour so the flavors blend.
  • Keep the dip on ice if it sits out at a party.
STORAGE: Refrigerate in an airtight container up to 4 days; do not freeze.
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