Equipment
* optional
Ingredients
Dairy Base
- 225 g cream cheese, softened to room temperature
- 120 g sour cream
Clams & Liquids
- 200 g canned minced clams, drained, juice reserved
- 30 ml clam juice, reserved from cans
- 10 ml gluten-free worcestershire sauce
- 15 ml lemon juice, freshly squeezed
- 5 ml hot sauce
Seasonings & Herbs
- 3 g garlic powder
- 3 g onion powder
- 2 g kosher salt
- 1 g black pepper, freshly ground
- 10 g fresh chives, finely chopped
Nutrition (per serving)
Method
Place a strainer over a small bowl and empty the canned minced clams into it. Allow the clams to drain thoroughly. Set the drained clams aside and reserve the collected clam juice in the small bowl.
In a medium mixing bowl, combine the softened cream cheese and sour cream. Using a hand mixer or a stiff spatula, vigorously mix the dairy together until completely smooth and free of any lumps.
Add the Worcestershire sauce, fresh lemon juice, garlic powder, onion powder, kosher salt, black pepper, and the optional hot sauce to the cream cheese mixture. Stir thoroughly to ensure all the spices are evenly distributed.
Using a spatula, gently fold the drained minced clams and finely chopped chives into the seasoned base. Evaluate the consistency: if the dip is too stiff for potato chips, stir in the reserved clam juice 10ml at a time until you reach a scoopable consistency.
Cover the mixing bowl tightly and refrigerate for at least 1 hour. Serve chilled with sturdy potato chips, crackers, or fresh vegetable crudites.
Chef's Notes
- Reserving the clam juice is the secret to a perfect texture. Every brand of cream cheese and sour cream has different moisture levels, so use the juice as a tool to dial in your ideal dipping consistency.
- For the ultimate classic presentation, serve this dip alongside thick-cut, ruffled potato chips. The ridges hold the dip well and the potato flavor complements the clams perfectly.
- While garlic and onion powders are standard for the retro flavor profile, substituting a finely grated shallot can add a wonderful fresh bite to the finished dish.
- Do not skip the chilling phase. The difference in flavor between a freshly mixed clam dip and one that has rested for an hour is night and day.
Storage
Refrigerator: 3 days — Store in an airtight container. The dip may thicken slightly when cold; let sit at room temperature for 10 minutes before serving.
