shavefan
I’m not a fan
Having grown up in the northeast, fall season always reminds of clam dip.
From Wikipedia:
In the early 1950s in the United States, the first televised recipe for clam dip appeared on the Kraft Music Hall show, a well-known and popular radio and television variety program that ran from 1933 to 1971. After the recipe segment aired, canned clams in New York City sold out within 24 hours. The ingredients used in this recipe were minced canned clams, cream cheese, lemon juice, Worcestershire sauce, garlic, salt and pepper. Clam dip remained popular throughout the 1960s and 1970s in the U.S...
Looks like clam dip isn't as popular as it once was, but still I make some every fall. Matter of fact I made some this afternoon.
Super easy to make, my basic recipe:
1 6.5oz can minced clams, drained (reserve some of the liquor)
8oz softened cream cheese
1/4c sour cream
2-3 Tbs finely chopped green onion or shallot
Squeeze of fresh lemon (about a Tbs)
1 tsp Worcester (to taste)
Dash of hot sauce, to taste
Blend all the ingredients until smooth then add clam liquor bit-by-bit until you reach your desired consistency. Chill at least a couple hours before serving. Makes about 2 cups.
Variations...
Add finely crumbled bacon and/or a bit of horseradish. Make a baked version in a sourdough "bowl".
Anyone else a fan of clam dip?
From Wikipedia:
In the early 1950s in the United States, the first televised recipe for clam dip appeared on the Kraft Music Hall show, a well-known and popular radio and television variety program that ran from 1933 to 1971. After the recipe segment aired, canned clams in New York City sold out within 24 hours. The ingredients used in this recipe were minced canned clams, cream cheese, lemon juice, Worcestershire sauce, garlic, salt and pepper. Clam dip remained popular throughout the 1960s and 1970s in the U.S...
Looks like clam dip isn't as popular as it once was, but still I make some every fall. Matter of fact I made some this afternoon.
Super easy to make, my basic recipe:
1 6.5oz can minced clams, drained (reserve some of the liquor)
8oz softened cream cheese
1/4c sour cream
2-3 Tbs finely chopped green onion or shallot
Squeeze of fresh lemon (about a Tbs)
1 tsp Worcester (to taste)
Dash of hot sauce, to taste
Blend all the ingredients until smooth then add clam liquor bit-by-bit until you reach your desired consistency. Chill at least a couple hours before serving. Makes about 2 cups.
Variations...
Add finely crumbled bacon and/or a bit of horseradish. Make a baked version in a sourdough "bowl".
Anyone else a fan of clam dip?
Last edited: