Grandma Shirleys Clam Dip Recipes

CLASSIC CLAM DIP

Steps:

• Combine all ingredients plus 4 tablespoons of the reserved clam juice in a bowl and mix until thoroughly combined.
• Put mixture in a serving bowl and chill.
• Serve with potato chips, crackers, or small pieces of raw vegetables.

CLAM DIP

Steps:

• In a small bowl, combine the sour cream and clams and mix well.
• Add the lemon juice, Worcestershire, cayenne pepper, salt and white pepper. Adjust seasonings to taste. Cover and refrigerate until chilled, at least an hour.
• To serve, place a bowl of dip on a platter with spears of red bell pepper, celery and endive, or with salted potato chips.

GRANDMA'S CLAM DIP

Steps:

• put all ingredients into blender.
• mix until everything is fully blended (texture of clams is up to you).
• serve with ruffles (my favorite).

FRIED CLAMS WITH GAAHLICKY BLUE CHEESE DIP

Steps:

• Heat the oil in a large pot or Dutch oven over high heat to 360 degrees F.
• In a shallow bowl, combine the cornmeal and Essence. Add the clams and toss to coat evenly, shaking to remove any excess.
• In batches without crowding, deep-fry the clams, turning frequently, until golden brown, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
• Serve hot with lemon wedges and Gaahlicky Blue Cheese Dip.
• Combine all ingredients thoroughly. Store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• In a large bowl, combine all ingredients and beat with an electric mixer until well blended.
• Transfer to a serving bowl, cover and chill at least 1 hour and up to 2 days before serving.

CREAMY CLAM DIP

Steps:

• Mix together the clams, cream cheese, Worcestershire sauce, garlic, lemon juice, and onion juice until evenly combined. Thin the mixture to your desired consistency by stirring in the clam juice.

SPICY CLAM DIP

Steps:

• Heat oven to 425 degrees. In a large bowl, using a fork or rubber spatula, stir and mash together the softened cream cheese and sour cream until smooth.
• Add clams, mozzarella, parsley, scallions, jalapeño, lemon juice, Worcestershire sauce, hot sauce, fish sauce or a teaspoon of reserved clam juice, and lots of black pepper, and stir until well combined. If the mixture seems thick, stir in a little more reserved clam juice.
• Taste and adjust seasonings, if necessary. If you think it needs salt, add it lightly, or try adding a little more fish sauce or more clam juice instead. Dip can be made up to 3 days in advance and stored in the refrigerator before baking.
• Transfer mixture to shallow 1-quart ceramic baking dish or gratin dish. Sprinkle Parmesan on top and bake until golden brown and bubbling, about 30 to 35 minutes. Garnish with sliced scallions, and serve hot or warm with potato chips.

GRANDMA SHIRLEY'S CLAM DIP

Steps:

• Preheat oven to 350 degrees. Drain one can of clams and place into a large mixing bowl. Add the second can of clams with the liquid. Mix in the crumbled crackers. Add the butter, onion, garlic and Parmesan cheese and combine. Put mixture into an onion soup crock. Bake for 30 minutes until golden brown. Let stand for 5 to 10 minutes before serving. Serve with Ritz crackers and a spreading knife.