📝 About This Recipe
This luxurious dip is a sophisticated nod to Mid-Century American cocktail hours, blending the briny depth of Atlantic clams with a velvety, cultured cream base. A hint of smoky pimentón and a splash of bright lemon zest cut through the richness, creating a perfectly balanced bite that is far superior to any store-bought version. It is an addictive, umami-forward centerpiece that feels both nostalgic and contemporary on any appetizer spread.
🥗 Ingredients
The Creamy Base
- 16 ounces Cream cheese (full-fat, softened to room temperature)
- 1/2 cup Sour cream (preferably high-fat or Mexican Crema)
- 2 tablespoons Mayonnaise (for added silkiness)
The Seafood & Aromatics
- 13 ounces Minced clams (2 cans, drained with liquid reserved)
- 2-3 tablespoons Reserved clam juice (from the cans)
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (finely grated)
- 1 clove Garlic (grated into a paste)
- 1 small Shallot (very finely minced)
- 1/2 teaspoon Hot sauce (Tabasco or similar vinegar-based sauce)
Seasoning & Garnish
- 1/4 cup Fresh chives (finely chopped)
- 1 tablespoon Fresh parsley (finely chopped)
- 1/2 teaspoon Smoked paprika (plus extra for dusting)
- 1/2 teaspoon Onion powder
- 1/4 teaspoon Black pepper (freshly cracked)
- to taste Kosher salt (clams are naturally salty, so taste first)
👨🍳 Instructions
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1
Drain the canned clams through a fine-mesh sieve set over a bowl, pressing down slightly to extract the liquid. Reserve at least 3 tablespoons of this clam nectar; discard or save the rest for a chowder.
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2
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or a stiff spatula to whip the mixture until it is completely smooth and free of lumps.
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3
Add the grated garlic paste and minced shallots to the cream cheese base. Fold them in gently to ensure even distribution.
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4
Pour in the Worcestershire sauce, lemon juice, lemon zest, and hot sauce. These acids will help 'cut' the richness of the dairy.
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5
Add the onion powder, smoked paprika, and black pepper. Mix until the base takes on a very pale, smoky orange hue.
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6
Stir in 2 tablespoons of the reserved clam juice. This thins the dip slightly and infuses the entire base with ocean flavor.
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7
Gently fold in the drained minced clams and the fresh chives. Be careful not to over-mix at this stage; you want the texture of the clams to remain distinct.
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8
Taste the dip. Depending on the brand of clams used, you may need a pinch of kosher salt. If the dip feels too thick, add the final tablespoon of reserved clam juice.
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9
Transfer the dip to a serving bowl. Cover tightly with plastic wrap and refrigerate for at least 2 hours, though overnight is best to allow the flavors to marry.
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10
Before serving, give the dip a quick stir to loosen it up. Garnish with a fresh sprinkle of chives, parsley, and a light dusting of smoked paprika for a professional finish.
💡 Chef's Tips
Always use room temperature cream cheese to avoid a lumpy texture; if you're in a rush, microwave it for 15 seconds. For an extra layer of flavor, sauté the minced shallots in a teaspoon of butter until translucent before adding them to the mix. If you prefer a chunkier dip, use 'chopped clams' instead of 'minced clams'. Avoid using a food processor for the final steps; it can turn the clams into a paste and make the dairy base too runny. If the dip is too firm after refrigeration, let it sit on the counter for 15 minutes before serving to soften.
🍽️ Serving Suggestions
Serve with thick-cut, kettle-cooked potato chips—the salt and crunch are the traditional and best pairing. Accompany with chilled celery sticks, cucumber rounds, or blanched asparagus for a lower-carb option. Pair with a crisp, dry white wine like a Muscadet or a cold pilsner beer to complement the salinity. Spread onto toasted baguette rounds and top with a single pickled jalapeño slice for a spicy kick. Serve alongside a Bloody Mary for the ultimate coastal-themed brunch appetizer.