Garlicky Clam Dip
"Good for parties of all sorts, but especially popular for sports gatherings!"
photo by *Parsley*
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 8 ounces softened cream cheese
- 1⁄2 teaspoon salt
- 3 cloves garlic (to taste)
- 1 dash fresh ground pepper (to taste)
- 7 ounces canned clams, drained and minced
- 1⁄4 cup clam broth
- 1 1⁄2 teaspoons Worcestershire sauce
- 2 teaspoons lemon juice
directions
- Place softened cream cheese in a bowl, then using garlic press, squeeze the garlic clove with juice into bowl.
- Cream together the cheese and garlic with a spoon until smooth.
- Add the remaining ingredients, stirring until smooth.
- Transfer to serving container, cover, and chill for 1 hour before serving.
- Serve with crackers, chips, or veggies.
- If you'd like a thinner dip (if you're serving dip with thinner chips, for instance), you can add more clam broth. Also good topped with chopped green onions.
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Reviews
-
if you love clams and garlic you will love this recipe. I plan to make large quanties for the upcoming superbowl party at the hitchin post in salem oregon.go ravens. -
Everyone loved this. I used two large garlic cloves and it was plenty. Also used chopped clams and juice from the canned clams. -
I didn't have any clam broth so I just used 1/4 cup of juice from the canned clams. I also added a 2nd can of clams. The garlic taste was pretty strong but no one that ate it really seemed to care, me included. I will make this again for sure.
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Wonderful recipe. Similar to mine but you add the clam broth. Have you tried it hot? It's wonderful topped with parmesan cheese. -
Excellent clam dip! I made this as written and sprinkled with chopped scallions for garnish. I let it chill for about 4 hours and the garlic flavor really infused the dip. Thanx for sharing!
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
