Clam Dip
Quintessential for a 1950’s cocktail party – a recipe for Clam Dip aired on the Kraft Music Hall Show, and canned clams sold out within 24 hours in New York City!
This dip is rich and perfectly matched to Ripple Potato Chips………An American Classic!
Clam Dip
This will blend much better if the cream cheese is room temperature.
Ingredients
- 4 oz. (115 gr) cream cheese
- ¼ cup (57 gr) sour cream
- 1 5 oz (142 gr) can wild whole baby clams, drained
- ¼ cup (24 gr) Gouda, grated
- 2 TBSP (10 gr) green onion, chopped
- 2 TBSP (10 gr) Jalapeno, chopped
- 2 TBSP parsley chopped
- ½ TBSP lemon juice
- ½ tsp. Worcestershire Sauce
- ½ tsp. Tabasco
- ½ tsp. fish sauce
- 2 TBSP (22 gr) Parmesan, grated
- Garnish with anything colorful
Instructions
- Pre heat oven to 425 and bring cream cheese to room temperature.
- Drain clams in a sieve and set aside.
- In a mixing bowl, whisk cream cheese and sour cream until smooth.
- Add all remaining ingredients except clams and Parmesan. Whisk to bend.
- Fold in drained clams and top with grated Parmesan cheese.
- Bake for 20 minutes, until top is golden and dip bubbling.
- Garnish and serve hot/warm with your favorite ripple chips.
Notes
The salty potato chips cut the richness of the dip and a Dry Sparkling is a great accompaniment.
If you prefer flat, a very dry Rose worked very well. A sweeter Rose did not. We love Quail’s Gate Rose, but it was not a perfect match.
We’ve paired:
- Nino Franco Rustico Prosecco Superiore ($30.00) is a high quality sparkling wine for the price
- Summerhill Pyramid Winery Cipes Brut ($30.00) is a very approachable extra dry sparkling
- Cedar Creek Pinot Noir Rose ($25.00) is a dry, crisp Rose