Prep 10 mins
Cook 2 hrs
Easy peasy & oh so yum! The 2 hour cook time is chilling time - whips up in under 10 minutes! Emily Nunn, a Chicago Tribune staff writer, wrote, "...a recipe for clam dip presented on television's "Kraft Music Hall" caused such excitement that the next day New York City sold out of canned clams...". Yeppers, clam dip really can be that good - try it with freshly steamed clams sometime - it'll change your world! From the Chicago Tribune.
- 1 garlic clove, halved
- 8 ounces clams, drained & minced
- 4 tablespoons clam juice (reserved from steaming or from the can)
- 8 ounces cream cheese, softened
- 2 teaspoons lemon juice
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon salt
- fresh ground pepper, to taste
- Rub a bowl with the garlic halves; discard garlic.
- Combine clams, cream cheese, lemon juice, Worcestershire sauce, salt and pepper to taste, stirring until well blended.
- Add the reserved clam liquid to reach spreading/dipping consistency, if necessary.
- Cover; refrigerate 2 hours minimum.
I love this original clam dip! The chopped clams seem to come in 6.5 ounce (not 8 like the recipe stated) so I reduced the amount of cream cheese since I only had one can of clams. I recommend that if you really love clams, you buy extra, as the recipe is a little lacking when there aren't plenty of chewy clams in the dip.
Also, salt and pepper to taste is true. The dip tastes ENTIRELY different after it chills for a few hours so go very lightly on the S&P until after it's chilled. If you are serving with a salty potato chip, you will want less salt in the dip. All in all a great comfort food memory! Thank you!
I have been making this same recipe for 40 some years. Except my recipe calls for tobasco sauce..which I shake freely.Thanks for posting, my little recipe card has had it.
This is exactly how we made it way back when. Except....we added a drop or two of green food coloring. And it tasted great.