Clam Dip

 

20 ounces canned whole baby clams (this is 2 10-ounce cans. You can reduce to one can if you prefer.)

8 ounces brick style cream cheese. Note: if you don’t use the food processor for this recipe you will need to make sure your cream cheese is softened.

3 Tbsp sour cream

3 Tbsp mayonnaise

2 Tbsp cream style horseradish

1 Tbsp lemon juice, or more to taste

1 tsp hot sauce, or more to taste

1 tsp Old Bay seasoning

4 Tbsp clam juice

1 bunch green onions, trimmed and thinly sliced or minced, both white and green parts.

salt to taste

 

Drain your clams and reserve the juice. I like to use a food processor for this next step, but you can do it by hand in a bowl if you prefer. Load the cream cheese, sour cream, mayo, horseradish, lemon juice, hot sauce, and Old Bay seasoning into your food processor fitted with the metal blade (or into a mixing bowl.) Pulse/process until everything is well combined. Add the drained clams and clam juice to the processor and pulse/process until they are finely minced and incorporated into the dip. The size of the bits of clam is up to you, you can make your dip chunkier or smoother as you like. Note: if doing this by hand, mince the clams before you add them. Remove the dip to a bowl and stir in the green onions, and add the salt to taste. Cover and refrigerate until ready to serve. The dip can be made up to a day ahead. If you find your dip is too thick, thin it down with more clam juice. Take a final taste before serving and adjust any of the seasonings, lemon juice, salt, etc. to your liking.  Serve the dip chilled with potato chips, Fritos, or crackers of your choice.