Spicy Clam Dip
Published May 25, 2022
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8ounces cream cheese, softened
- ½cup sour cream or plain Greek yogurt
- 2(6.5-ounce) cans whole clams (1 cup), coarsely chopped (save the clam juice)
- ½cup packaged, low-moisture grated mozzarella
- ¼cup finely chopped parsley
- 3tablespoons thinly sliced scallions, plus more for garnish
- 1jalapeño, seeded (if desired) and finely chopped
- 1tablespoon freshly squeezed lemon juice
- 1teaspoon Worcestershire sauce
- 1teaspoon hot sauce, plus more to taste
- 1teaspoon fish sauce (optional) or clam juice, plus more to taste
- Salt, if needed, and freshly ground black pepper
- ¼cup grated Parmesan
- Potato chips, for serving
Nutritional analysis per serving (6 servings)
300 calories; 23 grams fat; 12 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 16 grams protein; 1265 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 425 degrees. In a large bowl, using a fork or rubber spatula, stir and mash together the softened cream cheese and sour cream until smooth.
- Step 2
Add clams, mozzarella, parsley, scallions, jalapeño, lemon juice, Worcestershire sauce, hot sauce, fish sauce or a teaspoon of reserved clam juice, and lots of black pepper, and stir until well combined. If the mixture seems thick, stir in a little more reserved clam juice.
- Step 3
Taste and adjust seasonings, if necessary. If you think it needs salt, add it lightly, or try adding a little more fish sauce or more clam juice instead. Dip can be made up to 3 days in advance and stored in the refrigerator before baking.
- Step 4
Transfer mixture to shallow 1-quart ceramic baking dish or gratin dish. Sprinkle Parmesan on top and bake until golden brown and bubbling, about 30 to 35 minutes. Garnish with sliced scallions, and serve hot or warm with potato chips.
- If you’d like to serve this dip cold, skip the mozzarella and Parmesan and mound the mixture into a bowl for serving.
Private Notes
Comments
This recipe blows the 1950's Clam Dip recipe out of the water. It was a huge hit and was gone in 20 minutes. I used Tabasco for the heat, and fish sauce as suggested, and it was perfect.
To paraphrase Donald Rumsfeld on war: clam dips are not made with the hot sauce you want; they are made with the hot sauce you have.
Yum - cannot wait to make this. NOTE: Use fresh grated mozzarella if you can. Tastes better. Pre-grated cheeses contain preservatives like potato starch and natamycin, meant to keep from clumping together in the bag, but can inhibit melting.
Had to make a few changes. Didn’t have enough jalepeno so used 1/2 of one. Tasted before heating and thought it was a tad bland so like another reviewer added garlic powder and a more lemon but it still needed something else to jazz it up so a few more shakes of Worcestershire sauce. But alas after baking it was Meh. Will try with the full jalapeño next time.
Has anyone made this without the cheese and served it cold? Can it be made the day before successfully, without altered color or flavor?
Not a fan, came out grainy and fishy for some reason.
Advertisement