This delicious Clam Dip is an easy appetizer made with whipped cream cheese and sour cream balanced off with salty minced clams, and served with potato chips.
Usually people who love Clam Dip have enjoyed it for years as part of their annual holiday appetizers, summer BBQ's or tailgate parties. Whether you're already a fan or want to try it for the first time, this recipe is really easy with the simplest ingredients that highlight the flavors of the star ingredient: clams!
Ingredients Needed for Clam Dip:
- Cream Cheese
- Sour Cream: may substitute mayonnaise or plain Greek yogurt.
- Clams: canned minced clams, and reserve the clam juice.
- Garlic: freshly minced.
- Worcestershire sauce.
- Parsley.
- Hot sauce: we prefer Tabasco hot sauce in clam dip, but use your favorite kind!
- Additional Flavor Add-In Ideas: paprika, chives, yellow mustard, lemon juice, green onion.
How to make Clam Dip:
- In a mixing bowl, beat cream cheese until smooth. Stir in sour cream, garlic, parsley, Worcestershire sauce and hot sauce.
- Stir in drained clams. Add reserved clam juice from the canned clams to thin the dip to desired consistency. Chill for 1-2 hours before serving.
- Serve with potato chips or crackers.
Make Ahead Instructions:
To Make Ahead: Clams Dip will last stored covered in the refrigerator for 3-5 days.
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Recipe
Clam Dip
This delicious Clam Dip is an easy appetizer made with whipped cream cheese and sour cream balanced off with salty minced clams, and served with potato chips.
Ingredients
- 8 oz cream cheese , softened
- 1/4 cup sour cream
- 1 clove garlic , minced
- 1/4 teaspoon dried parsley flakes (or 1 teaspoon fresh chopped parsley)
- 1/2 teaspoon worcestershire sauce
- Dash Tabasco or favorite hot sauce
- 1 6.5 oz can minced clams drained but juice reserved
Instructions
- In a mixing bowl, beat cream cheese until smooth. Stir in sour cream, garlic, parsley, Worcestershire sauce and hot sauce.
- Stir in drained clams. Add reserved clam juice from the canned clams to thin the dip to desired consistency. Chill for 1-2 hours before serving. Taste and adjust seasonings as needed.
- Serve with potato chips or crackers.
- Clams Dip will last stored covered in the refrigerator for 3-5 days.
Notes
Makes about 2 cups of clam dip.
Additional Flavor Add-ins: yellow mustard, lemon juice, paprika, chives or green onion.
Baked Clam Dip: Bake at 350 degrees F for 20-25 minutes, until warmed.
Nutrition
Calories: 135kcalCarbohydrates: 2gProtein: 3gFat: 13gSaturated Fat: 7gCholesterol: 42mgSodium: 130mgPotassium: 64mgSugar: 2gVitamin A: 508IUVitamin C: 1mgCalcium: 46mgIron: 1mg
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
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I followed the recipe but you never said how much reserved clam juice to put in there. That’s something big that shouldn’t have been missed even in your video
I just made it for our super bowl 🏈 party. I think its going to be a big hit. I did add 2 cans of clams along with some clam juice. Very easy to make and very tasty.
Love the recipe. We did with Fritos, not healthy but compliments clam dip.
Easy but very bland. The cream cheese overwhelms everything else. I added another can of clams (no liquid, it was runny enough already), lots more Worcestershire sauce and hot sauce, lemon juice, more sour cream to balance out the cream cheese and took the suggestions here for Old Bay, which really helped. It was salvageable, but not what I needed to be doing on Christmas Eve!
Why would you try a new recipe for the first time on Christmas Eve??? lol
Very easy.
Very bland. Going to add a bunch of seasonings to try and salvage it.
Not good, did exactly as directed and came out flavorless except for the Worcestershire. I’m pretty open minded but this recipe isn’t good.
Hi Bill, I’m so sorry–just wondering how it could have been flavorless? Did you use fresh crab?
A couple of Ideas for you. Cut the garlic clove in half and rub the inside of the empty bowl you are going to make the dip in (old family secret). It makes a profound difference also I like to add a dash of Red Boat fish sauce (for depth of flavor) and some Tobiko (Flying fish roe) for a secret ingredient! Also I’ts your CLAM dip recipe! not crab LOL.
since i am lactose intolerant i can’t eat most if not all dairy products which means that lots of dips and such are not something i can enjoy. however, i have experimented with lactaid 4% small curd cottage cheese put into a food processor and it comes out the consistency of sour cream.
This was a really good basic recipe. I added some lemon juice and smoked paprika and then just a little Old Bay since it needed some salt.
This will definitely become a regular.
Sorry, it’s pretty tasteless.
A 6.5 Oz can of clams (Snow’s) yields a bit over 3 Oz drained… including the can.
A squeeze of lemon a bit of Old Bay seasoning helped.