Marthas Clam Dip Recipes

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BAKED CLAM DIP

This hot seafood dip, served with potato chips, is an ode to the salt spray of the New England coast.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 8



Baked Clam Dip image

Steps:

  • Preheat oven to 375 degrees. Stir together cream cheese and sour cream in a medium bowl until smooth. Stir in clams and liquid, Worcestershire, shallot, cayenne, and 1/4 teaspoon salt until combined. Transfer mixture to a 2 1/2-to-3-cup baking dish.
  • Bake until bubbly and top is golden brown in spots, about 30 minutes. Serve warm, sprinkled with cayenne, with potato chips.

8 ounces cream cheese, room temperature
1/3 cup sour cream
2 cans (6.5 ounces each) whole clams, such as Bar Harbor Premium, drained and coarsely chopped, 3 tablespoons liquid reserved
1/2 teaspoon Worcestershire sauce
2 teaspoons minced shallot
1/8 teaspoon cayenne pepper, plus more for sprinkling
Coarse salt
Potato chips, for serving

CLASSIC CLAM DIP

Clam dip has been around the party scene for a long time. This classic recipe is used by many American cooks at many different types of gatherings.

Provided by Miss Annie

Categories     Cheese

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6



Classic Clam Dip image

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.

1 (7 ounce) can clams, chopped, drained, juice reserved
8 ounces cream cheese (room temperature)
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 tablespoon grated onion
salt & freshly ground black pepper, to taste

STOVETOP CLAMBAKE

Lobster, clams, shrimp, and chorizo star in this classic clambake that cooks indoors on the stovetop in a large stockpot. Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first-and the whole meal is ready in just over half an hour.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 6 to 8

Number Of Ingredients 15



Stovetop Clambake image

Steps:

  • Combine onions, garlic, pale ale, and water in a 16-quart stockpot. Cover with a layer of seaweed (or place a steamer basket on top of onions). Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil. Add lobsters; cook over high heat, covered, for 15 minutes. Add clams and corn; cook, covered, for 6 minutes. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, 4 to 8 minutes.
  • Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platters or rimmed baking sheets. Discard seaweed and any unopened clams and mussels. Strain liquid through a sieve into a bowl; add butter, swirling to melt. Squeeze lemons over clambake.

2 large or 3 medium onions, cut into large wedges
6 garlic cloves
1 bottle pale ale or medium-bodied beer
1 cup water
Fresh seaweed, well rinsed, for layering (optional)
1 1/2 pounds small new potatoes (white, red, or a combination)
1 pound hot dried chorizo, cut into 1/2-inch pieces
Coarse salt
3 lobsters (1 1/2 pounds each)
36 littleneck clams, scrubbed well
4 ears of corn, husked and halved
2 pounds mussels, debearded and scrubbed well
1 1/2 pounds large shrimp (about 30), shell-on
2 tablespoons unsalted butter (optional)
2 lemons, halved

CLAM DIP

Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn't get fresh clams to steam and chop, a can or two from the supermarket would do just fine. (That's still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe. The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.

Provided by Sam Sifton

Categories     dips and spreads, appetizer

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 8



Clam Dip image

Steps:

  • In a small bowl, combine the sour cream and clams and mix well.
  • Add the lemon juice, Worcestershire, cayenne pepper, salt and white pepper. Adjust seasonings to taste. Cover and refrigerate until chilled, at least an hour.
  • To serve, place a bowl of dip on a platter with spears of red bell pepper, celery and endive, or with salted potato chips.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 12 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 207 milligrams, Sugar 2 grams, TransFat 0 grams

1 pint sour cream
1 cup cooked and cooled chopped clams, from approximately 2 dozen littleneck clams, or 2 small cans of chopped clams, with three tablespoons of their liquor
1 1/2 tablespoons fresh lemon juice, or to taste
1/2 teaspoon Worcestershire sauce, or to taste
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon ground white pepper, or to taste
Spears of red bell pepper, celery and endive, or salted potato chips, for serving

MARTHA'S CLAM DIP

Minced clams are mixed with cream cheese and lightly flavored with spicy sauces. Serve this dip with chips at your next party. Don't be shellfish!

Provided by SUNNYHOX

Categories     Cheese Dips and Spreads

Time 10m

Yield 16

Number Of Ingredients 5



Martha's Clam Dip image

Steps:

  • In a medium bowl, mix the cream cheese, minced clams, hot pepper sauce, Worcestershire sauce and black pepper. Blend in the reserved clam juice a few drops at a time, until the dip reaches the desired consistency.

Nutrition Facts : Calories 66.2 calories, Carbohydrate 1 g, Cholesterol 23.1 mg, Fat 5.1 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 55.8 mg

1 (8 ounce) package cream cheese, softened
1 (6.5 ounce) can minced clams, drained with juice reserved
2 dashes hot pepper sauce
3 dashes Worcestershire sauce
1 pinch ground black pepper

CREAMY CLAM DIP

It only takes 10 minutes to make this simple dip that mingles the flavors of clams, lemons and roasted garlic. Serve with pita chips, crackers or veggies.

Provided by By Brooke Lark

Categories     Snack

Time 10m

Yield 6

Number Of Ingredients 10



Creamy Clam Dip image

Steps:

  • In medium bowl, mix cream cheese, mayonnaise, lemon juice and garlic until smooth. Stir in clams, salt, pepper and Worcestershire sauce. Serve immediately, or refrigerate until ready to serve.
  • At serving time, spoon into serving bowl; sprinkle with parsley. Serve with pita chips.

Nutrition Facts : ServingSize 1 Serving

1 package (8 oz) cream cheese, softened
1/3 cup mayonnaise
3 tablespoons fresh lemon juice (1 medium)
1 1/2 teaspoons finely chopped roasted garlic
1 can (6 1/2 oz) minced clams, drained
Dash salt
Dash ground red pepper (cayenne)
Splash Worcestershire sauce (about 1/4 teaspoon)
Chopped fresh parsley for garnish
Pita chips, pretzels, baby carrots and/or cucumber slices

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