It’s bright, refreshing, and flavorful. Clam dip is a great recipe to bring to a sports party or a summer potluck. It will be the first dish to be finished, I guarantee it! I love to bring it to a beach picnic. Something about seafood just makes me long for the ocean, so why not bring these two together? I often eat my clam dip combined with some fried chicken and my favorite adult beverage! The second best thing about this clam dip recipe (the first being it’s extraordinary flavor) is that it’s the easiest recipe – you can literally make it in 5 minutes. And there’s a good chance you’ll already have most of the ingredients in your pantry! Keep scrolling to learn more about this tasty snack, and all our tips and tricks to make clam dip.
What Kind of Clams Do You Use For Clam Dip?
No need to go digging for clams for this recipe. It calls for canned clams! All you need to do to prep your clams is to drain the can of the extra juices (see the recipe for how to use the juice).
What to Eat With Clam Dip
My favorite thing to dunk in clam dip is a perfect ruffled potato chip. The ruffled edges make it easier to get a nice, big scoop of dip. If you’re not a ruffle fan, try thick cut kettle chips instead. You can also serve it with your favorite veggies such as broccoli, carrots, celery, cucumbers, and cherry tomatoes. Crackers or baguette slices will also be delicious with this clam dip. But whatever you serve with it, this clam dip is sure to be a crowd-pleaser! A fun way to present your clam dip for a party is to serve it up inside a big bread bowl! Just carve out space in a round loaf, leave a good amount of crust on the edges, and then fill it up with your dip. Yum!
How Long Does Clam Dip Last?
There isn’t a lot that you need to know about storing this dip, and it’s so good, it’s sure to be gone in a flash, anyway! Canned clams are already cooked, so there’s nothing raw in this recipe. Store your leftover dip (if there is any) in the refrigerator, covered tightly, and it should last about a week.
Tip & Tricks
Make your dip at least a few hours ahead of time, and store it in the fridge. This gives the flavors a chance to blend together well for a perfect dip.If there are some anti-fish folk in the group, and you want the clams to be totally undetectable – put them in a blender with the clam juice and pulse it a few times so the clams get tiny!Another way to get rid of some of the fishy taste is to combine the clams and the lemon juice and let them sit for 3-5 minutes before continuing with the rest of the ingredients.The dip will come together easier if the cream cheese is at room temperature. If you don’t have the chance to set it out, just pop it in the microwave for about 30 seconds. If you’re traveling to a picnic or potluck, make sure to keep your dip chilled in a cooler. No cooler? Just put your bowl of dip in a baking dish and surround it with ice.Garnish your dip with some chopped chives or fresh parsley to give it a little pop of color.If you don’t love raw garlic, you can always use a couple of roasted cloves or substitute with garlic powder.
Recipe Variations
There are a lot of different ingredients that you can include, just based on your preference. Here are some of my favorite additions.
For a little kick, add about 1/2 teaspoon prepared horseradish or horseradish mustard to the sauce.Add a teaspoon or two of chives to the dip.Add in a splash (or a few splashes) of hot sauce such as Tabasco or Frank’s Red Hot.Two teaspoons of finely minced shallots will taste amazing.Try a different fish – smoked fish, chopped oysters, or chopped canned shrimp are all fun switch-ups.Add in grated onion or onion juice for a little extra zip.You can use sour cream instead of cream cheese if you want a little more of that traditional dip flavor.
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