When one of my oldest and dearest friends posted she was not going to be with her family on Thanksgiving for the first time in her life, her family was quick to mention that her signature Clam Dip would be missed. Ha ha! Well, you know I had to beg for any recipe that produces a reaction like that. Luckily, Shan was quick to oblige me.
I may or may not have eaten what you see in the photo for lunch that day. And my son may or may not have told me to go away because my breath stunk…
You probably want to go a bit easy on the garlic at first and then adjust it before serving. Unless you really like garlic and want to annoy your 8 year old son.
[click_to_tweet tweet=”This garlicky Clam Dip is sure to be a hit at your next party. #clamdip #partydiprecipe” quote=”This garlicky Clam Dip is sure to be a hit at your next party.” theme=”style2″]
- 3 cans chopped clams (6.5 ounce size)
- 2 packages cream cheese (8 ounce size)
- 2-3 tablespoons sour cream
- 3-5 cloves garlic (finely chopped)
- Worcestershire sauce (to taste)
- pepper (to taste)
- Drain 2 cans of clams. Drain the final can BUT reserve the juice from this can for thinning the dip.
- In a medium mixing bowl, combine cream cheese, 2 or 3 cloves chopped garlic and a few tablespoons of sour cream. Thin to desired consistency with clam juice and a little extra sour cream. Make the dip thin enough the chip won't break but not soupy.
- Add a few splashes of Worcestershire sauce and some freshly ground black pepper.
- Fold in the chopped clams gently so they do not completely fall apart.
- Refrigerate at least 1 hour before serving. Add more chopped garlic, Worcestershire and pepper as needed.
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