📝 About This Recipe
This sophisticated take on the classic mid-century American appetizer elevates the humble canned clam into a gourmet experience. By blending velvety cream cheese with a sharp kick of horseradish and the briny depth of clam liquor, we create a spread that is both nostalgic and refined. Perfect for summer garden parties or cozy fireside gatherings, this dip is a testament to the timeless appeal of Atlantic coastal flavors.
🥗 Ingredients
The Creamy Base
- 16 ounces Cream Cheese (two blocks, softened to room temperature)
- 1/2 cup Sour Cream (full fat for best texture)
- 2 tablespoons Mayonnaise (preferably Duke's or Hellmann's)
The Seafood
- 13 ounces Minced Clams (two 6.5oz cans, drained with juice reserved)
- 2-3 tablespoons Reserved Clam Juice (used to adjust consistency)
Aromatics & Seasoning
- 1 tablespoon Prepared Horseradish (drained of excess liquid)
- 2 teaspoons Worcestershire Sauce
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 clove Garlic (grated into a paste)
- 1/2 teaspoon Old Bay Seasoning
- 1/4 teaspoon Smoked Paprika (for a subtle depth)
- 3-4 dashes Hot Sauce (Tabasco or Crystal recommended)
- 1/2 teaspoon Black Pepper (freshly cracked)
Fresh Herbs & Garnish
- 3 tablespoons Fresh Chives (finely minced)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 whole Green Onion (thinly sliced for garnish)
👨🍳 Instructions
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1
Begin by ensuring your cream cheese is completely softened at room temperature for at least 1 hour; this prevents lumps and ensures a silky texture.
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2
Open the cans of minced clams and drain them over a small bowl, reserving all the liquid. Press the clams gently with a spoon to extract as much juice as possible.
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3
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise.
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4
Using a hand mixer or a sturdy spatula, whip the cream cheese mixture until it is light, airy, and completely smooth.
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5
Add the grated garlic paste, horseradish, Worcestershire sauce, lemon juice, Old Bay, smoked paprika, and hot sauce to the base.
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6
Mix again on low speed until the seasonings are evenly distributed throughout the cream.
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7
Fold in the drained minced clams using a rubber spatula, ensuring they are scattered throughout the dip rather than clumped together.
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8
Add the reserved clam juice one tablespoon at a time, mixing after each addition, until you reach your desired dipping consistency.
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9
Stir in the fresh chives and chopped parsley, reserving a small pinch for the final presentation.
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10
Taste the dip. Depending on the brand of clams used, you may need a pinch of salt, though the clams and juice are often salty enough.
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11
Transfer the mixture to a serving bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours. This 'resting' period is crucial for the flavors to marry.
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12
Before serving, give the dip a quick stir and garnish with the sliced green onions and remaining fresh herbs.
💡 Chef's Tips
Always use full-fat dairy products; the fat carries the delicate flavor of the clams and provides a better mouthfeel. If you have access to fresh clams, steam them until open, chop the meat, and use the strained steaming liquid for an even fresher taste. To avoid a 'fishy' aftertaste, ensure your canned clams are high quality and well within their expiration date. If the dip becomes too firm in the fridge, let it sit at room temperature for 15 minutes before serving to soften slightly. For a smoky twist, try adding a tablespoon of very finely minced smoked trout or a drop of liquid smoke.
🍽️ Serving Suggestions
Serve with thick-cut, kettle-cooked potato chips—the salt and crunch are the perfect foil for the creamy dip. Pair with chilled celery stalks, cucumber rounds, or colorful bell pepper strips for a low-carb, refreshing option. Accompany with a crisp, dry white wine like a Muscadet or a cold pilsner beer to cut through the richness. Offer toasted baguette slices or sourdough crostini for a more substantial appetizer experience. A side of quick-pickled red onions provides a bright acidity that complements the briny clams beautifully.