Clam Dip
Photo by Chelsie Craig, styling by Judy Mancini
Look, if you want to cook, shell, and chop a boatload of clams, we support you. But if what you really want is a delicious clam dip that comes together in less than 15 minutes, this recipe is for you.
Recipe information
Yield
8 servings
Ingredients
4 6.5-ounce cans chopped clams, drained
1½ cups sour cream
2 ounces cream cheese, room temperature
4 teaspoons fresh lemon juice
1½ teaspoons Worcestershire sauce
1 teaspoon hot sauce
Kosher salt, freshly ground pepper
¼ cup finely chopped chives
Thick-cut potato chips (for serving)
Preparation
Step 1
Mix clams, sour cream, cream cheese, lemon juice, Worcestershire sauce, and hot sauce in a medium bowl; season with salt and pepper. Top with chives and serve with chips alongside.
Step 2
Do Ahead: Dip can be made 1 day ahead. Cover and chill.
Step 3
See the rest of the Feast of the Seven Fishes menu here.
Recipe notes
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