Fresh dips are essential at my parties. I’ve just never gotten into those store bought disasters that are mass produced and sold in the shops. This clam dip recipe is one of my all time favourites.
Here in the UK you rarely see clam dip at social gatherings. Back in California it’s one of those dips that really just needs to be on offer before a meal.
Creamy, garlicky and loaded with chopped fresh clams, it is the perfect starter for any party.
When I used to make this back home in California, we usually used tinned clams as they were easy to come by. Here I use fresh clams and I like the dip even more. That makes sense doesn’t it? Fresh is always best.
Many of my British friends find this one a bit odd until they try it. I hope you get a chance to give this one a go.
- 225g (8oz) cream cheese
- 125ml (1/2 cup) sour cream
- 2 tablespoons mayonnaise
- 3 squirts of Tabasco
- 1 squirt Worcestershire sauce
- 1 spring onion - finely chopped
- 1 clove garlic - finely chopped
- 1 can chopped clams or 30 fresh baby clams
- If using live clams, heat about 200ml (3/4 cup) water in a small pot that has a lid.
- Bring the water to a boil and then add the clams.
- Cover for about 3 minutes until the shells steam open.
- Remove the clams from the water to cool. Retain about 1 tablespoon of the cooking stock.
- When the clams have cooled, remove the meat from the shells and chop the meat finely.
- Now combine the cream cheese, sour cream, mayonnaise, Tabasco, Worcestershire sauce, spring onion and garlic in a large bowl and smash it all with a fork until smooth enough to dip a potato chip in without breaking it.
- Stir in the cooked or canned clams with one tablespoon of the stock that is in the can or the cooking stock.
- Serve with potato crisps or fresh raw vegetables.