Clam Dip 2016s Upgraded 1960s Clam Dip Recipes

Steps:

• Be sure to save the juice drained off of the clams to use for thinning the dips consistency, but can also be used to punch up the flavor of the clams in the dip. I have listed the ingredients by brand named products. These are the brands I use, as well as the ones used in my Mother?s recipe. Believe me, it does make a major difference in the overall taste. If you want rave reviews, do not shortcut on the ingredients. Mix the cream cheese on med/high speed. Continue until the cream cheese is softened and is very creamy. Add clam juice, 1 or 2 T at a time if needed. Mix in Onion juice, Roasted Garlic, Worcestershire Sauce, Lemon Juice until all are well blended into the cream cheese. Add both cans of clams, and gently blend them in with whisk. Taste using your scoop/dipper of choice, since they have their own flavor profile, their flavor will affect the end product. At this point add/exchange ingredients to your personal flavor profile. Refrigerate till chilled (may freeze briefly, whip briskly for consistency), overnight is best to chill properly and give time for flavors to marry. This recipe is MY personal favorite, it is my friends preference. If you have never had this dip, this is will spoil you.

Steps:

• Heat oven to 425 degrees. In a large bowl, using a fork or rubber spatula, stir and mash together the softened cream cheese and sour cream until smooth.
• Add clams, mozzarella, parsley, scallions, jalapeño, lemon juice, Worcestershire sauce, hot sauce, fish sauce or a teaspoon of reserved clam juice, and lots of black pepper, and stir until well combined. If the mixture seems thick, stir in a little more reserved clam juice.
• Taste and adjust seasonings, if necessary. If you think it needs salt, add it lightly, or try adding a little more fish sauce or more clam juice instead. Dip can be made up to 3 days in advance and stored in the refrigerator before baking.
• Transfer mixture to shallow 1-quart ceramic baking dish or gratin dish. Sprinkle Parmesan on top and bake until golden brown and bubbling, about 30 to 35 minutes. Garnish with sliced scallions, and serve hot or warm with potato chips.

Steps:

• Combine all ingredients plus 4 tablespoons of the reserved clam juice in a bowl and mix until thoroughly combined.
• Put mixture in a serving bowl and chill.
• Serve with potato chips, crackers, or small pieces of raw vegetables.