Clam Dip
"This recipe comes from the December 2006 issue of Bon Appetit in an Entertaining with Style article about Nancy Padilla's family holiday. I've never been a noted clam dip lover, but this dip is so fresh-tasting, it has become my favorite holiday appetizer."
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
3 cups
- Serves:
- 8-10
ingredients
- 1.5 (8 ounce) packages cream cheese, room temperature
- 3⁄4 cup sour cream
- 3 tablespoons fresh lemon juice
- 5 (6 1/2 ounce) cans chopped clams, drained
- 4 tablespoons clam juice, reserved
- 1⁄2 - 3⁄4 cup chopped fresh chives
directions
- Using an electric mixer, beat cream cheese, sour cream, and lemon juice in a medium bowl until smooth.
- Mix in clams and chives.
- Add reserved clam juice by tablespoonfuls to thin to desired consistency.
- Season dip to taste with salt and pepper.
- May be made a day ahead.
- Serve with assorted fresh vegetables, crackers, or tortilla chips.
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RECIPE SUBMITTED BY
rochsann
Littleton, Colorado
I love how cooking brings people together, whether it's sharing recipes or sharing a special meal. My sister and I love to talk recipes, and she is great at researching any recipe questions and hunting down recipes. My whole family enjoys cooking, so holidays are particularly fun when we're all cooking together. I teach social studies, and I incorporate historical recipes and foods into my lessons about culture. Cooking connects the past and present. I've realized how relaxing cooking is to me, so despite being very busy with teaching, I make time to cook.
