📝 About This Recipe
This isn't your average supermarket spread; it is a sophisticated, coastal-inspired appetizer that balances the briny sweetness of tender clams with a velvety, herb-flecked base. Rooted in the mid-century American cocktail party tradition, this version elevates the classic with a touch of smoked paprika and a splash of Worcestershire for deep umami complexity. It is the ultimate crowd-pleaser that tastes even better when the flavors are allowed to meld overnight, making it the perfect stress-free party starter.
🥗 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 high-quality or homemade)
The Seafood
- 13 ounces Canned Minced Clams (two 6.5oz cans, juice reserved separately)
- 2-3 tablespoons Reserved Clam Juice (from the cans)
Aromatics and Seasoning
- 2 cloves Garlic (very finely minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 teaspoons Worcestershire Sauce
- 1/2 teaspoon Tabasco or Hot Sauce (adjust to preference)
- 1/4 teaspoon Smoked Paprika (plus extra for dusting)
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Dried Oregano (crushed between fingers)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Fresh Elements & Garnish
- 3 tablespoons Fresh Chives (finely chopped)
- 1 tablespoon Fresh Parsley (flat-leaf, finely chopped)
- 1 teaspoon Lemon Zest (for garnish)
👨🍳 Instructions
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1
Drain the canned clams through a fine-mesh sieve set over a small bowl. Press down on the clams with a spoon to extract as much liquid as possible. Reserve the juice and set the clams aside.
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2
In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or a sturdy spatula to whip the mixture until it is completely smooth and free of lumps.
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3
Add the minced garlic, lemon juice, Worcestershire sauce, and hot sauce to the cream cheese base. Mix thoroughly to incorporate these liquid aromatics.
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4
Stir in the onion powder, smoked paprika, dried oregano, salt, and black pepper. Ensure the spices are evenly distributed throughout the cream.
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5
Add 2 tablespoons of the reserved clam juice to the mixture. This is the secret to a deep seafood flavor. If you prefer a thinner dip, add a third tablespoon.
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6
Gently fold in the drained minced clams using a spatula. You want the clams to be visible and evenly distributed, not pulverized.
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7
Fold in 2 tablespoons of the fresh chives and the fresh parsley. The green herbs provide a necessary brightness to cut through the richness.
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8
Taste the dip. Depending on the saltiness of the canned clams, you may want to add an extra pinch of salt or a squeeze more of lemon 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. This chilling period is crucial for the flavors to develop.
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10
Before serving, give the dip a quick stir to loosen it up. If it feels too firm, let it sit at room temperature for 15 minutes.
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11
Garnish the top with the remaining tablespoon of chives, a light dusting of smoked paprika, and the fresh lemon zest for a professional finish.
💡 Chef's Tips
Always use room temperature cream cheese to avoid a lumpy texture that is difficult to dip into. For an extra layer of flavor, sauté the minced garlic in a teaspoon of butter for 1 minute before adding it to the mix. If using fresh clams, steam them until open, chop finely, and use the strained steaming liquid in place of canned juice. Avoid using a food processor once the clams are added; you want the texture of the seafood, not a purée. This dip can be made up to 48 hours in advance, which actually improves the depth of the clam flavor.
🍽️ Serving Suggestions
Serve with thick-cut, ruffled potato chips for the ultimate salty crunch. Pair with a crisp, chilled Sauvignon Blanc or a light pilsner to complement the briny notes. Offer a side of chilled celery stalks and hollowed-out bell pepper strips for a low-carb option. Accompany with butter-toasted baguette slices or sourdough crostini for a more elegant presentation. Place the bowl on a platter garnished with lemon wedges and extra sprigs of parsley.