Clam Dip

This creamy clam dip recipe is a blend of cream cheese, sour cream, clams, herbs and seasonings. A quick and easy appetizer option that pairs perfectly with chips and crackers.

Course Appetizer

Cuisine American

Prep Time 10

Chilling Time 1

Total Time 1 10

Servings

Calories 149kcal

Author Sara Welch

Ingredients

8 ounces cream cheese softened
1/2 cup sour cream
salt and pepper to taste
½ teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons fresh chopped chives
½ teaspoon Worcestershire sauce
6½ ounce can chopped clams
lemon slices and chives for garnish optional

Instructions

Place the cream cheese, sour cream, salt, pepper, lemon zest, lemon juice, Worcestershire sauce and chives in a bowl. Stir until smooth.
Drain the clams, and reserve 1 tablespoon of the liquid from the can.
Add the drained clams to the bowl and gently fold until incorporated. Add clam juice as needed to thin the dip to your desired consistency.
Cover the bowl and chill the dip for at least one hour. Before you serve the dip, let it sit at room temperature for 15 minutes.
Garnish with lemon slices and chives if desired, then serve with crackers or chips.

Notes

I liked to use chopped clams for a chunkier dip, but you can use minced clams if you prefer.
Make sure your cream cheese is very soft so that you don't end up with lumps in your dip. I often microwave the cream cheese in 15 second increments until soft to speed up the process.
This dip will stay fresh in the refrigerator for up to 3 days. Let it sit at room temperature for at least 15 minutes before serving.

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