This clam dip recipe is a creamy, savory appetizer that’s ready in minutes. It’s a no-cook dip made with canned clams and cream cheese for a crowd-pleasing snack that’s perfect with crackers or veggies.
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Holly’s Recipe Highlights
- Flavor: This dip is rich and creamy with a bright, tangy kick from lemon, a savory depth from Worcestershire, and a subtle ocean-fresh taste from the clams.
- Texture: Whipped, scoopable, and easy to adjust thicker for chips, or thinner for crackers.
- Recommended Tools: A hand mixer, medium bowl, and strainer are helpful tools for achieving a smooth, well-blended clam dip.
- Serving Suggestions: For a quick game-day spread, set out chips, veggies, and this clam dip. When bringing it to a potluck, I keep it chilled during transport and sprinkle on the green onions just before serving for a fresh finish.
Ingredient Notes
- Cream Cheese: Full-fat gives the best flavor. Soften it fully so it whips up smooth and fluffy.
- Canned Clams: Minced clams give the most even texture. Drain very well so the dip stays creamy, not watery. Pat dry if they seem wet.
- Reserved Clam Juice: Add 1 tablespoon at a time to adjust the thickness. Thicker for chips, thinner for crackers.
- Mayonnaise: Adds richness and helps the dip stay creamy. For extra tang, swap the mayo for sour cream.
- Seasonings: Start light with lemon juice and add more to taste. Worcestershire adds savory depth, a little goes a long way. Garlic powder keeps the flavor smooth, and black pepper adds bite, especially after chilling.
- Variations: For a little heat, add a dash of hot sauce or cayenne. To boost herb flavor, stir in chopped chives or parsley.
How to Make Clam Dip
- Drain the clams and save the juice (full recipe below).
- Whip the cream cheese and mix in the remaining ingredients.
- Chill, garnish, and serve!
Fridge-Friendly Leftovers
- Store leftovers in an airtight container in the refrigerator and use within 2 days. The dip can thicken in the refrigerator; a quick stir fixes the texture.
- Do not freeze since cream cheese and mayo can separate and turn grainy after thawing.
- To make ahead, mix the day of, chill, then adjust the thickness with a splash of reserved clam juice right before serving.
Seafood & Snack Board Pairings
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Equipment
Ingredients
- 8 ounces cream cheese softened
- 1 (6.5 ounce) can minced clams drained, juice reserved
- 3 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice
- 1½ teaspoons Worcestershire sauce
- ¼ teaspoon garlic powder
- black pepper to taste
- sliced green onions for serving, optional
Instructions
- Drain clams, reserving liquid.
- In a medium bowl, use a hand mixer to beat cream cheese until fluffy.
- Mix in the drained clams, mayonnaise, lemon juice, Worcestershire, garlic powder, and pepper. Gradually add clam juice, 1 tablespoon at a time, until desired consistency is reached.
- Refrigerate for 30 minutes before serving. Top with sliced green onion if desired.
Notes
Pairs well with potato chips or sliced veggies.
Leftovers will keep in an airtight container in the refrigerator for 2 days. This does not freeze well.
Nutrition Information
Calories: 136 | Carbohydrates: 2g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 137mg | Potassium: 50mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip
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