Free Issue! Try Saltscapes Magazine before you buy. Download Now

Creamy Clam Dip

Ingredients

1 14 oz (395 mL) can of baby clams, with juice
8 oz (225g) cream cheese, room temperature
1/4 cup (50 mL) minced green onion
1 tbsp (15 mL) celery salt
1 tbsp (15 mL) minced garlic
1/2 tsp (2 mL) Worcestershire sauce
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper

Directions

Drain juice from clams, and reserve.

Place cream cheese in a bowl; work with fork till soft, then add clams, green onion, celery salt, garlic, Worcestershire sauce, salt and pepper.

Mix well with fork; gradually add 3/4 of the clam juice. (Adding the juice too quickly will cause the dip to be runny-it should have a creamy consistency.)

Refrigerate for 30 minutes.

Serve with vegetables or chips.

Creamy Clam Dip

Rate this Recipe

You are commenting as guest.

Comments from Other Readers

You are commenting as guest.