Super Quick Clam Dip Recipes

EASY AND QUICK CLAM DIP

Steps:

• Stir cream cheese and clams together in a bowl. Add reserved liquid in small amounts and stir until cheese is thinned to your desired texture; season with celery salt. Dust the top of the dip with paprika just before serving.

CREAMY CLAM DIP

Steps:

• In medium bowl, mix cream cheese, mayonnaise, lemon juice and garlic until smooth. Stir in clams, salt, pepper and Worcestershire sauce. Serve immediately, or refrigerate until ready to serve.
• At serving time, spoon into serving bowl; sprinkle with parsley. Serve with pita chips.

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.

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.

QUICK CLAM DIP

Steps:

• In a small bowl, combine the first six ingredients. Transfer to a serving dish. Cover and refrigerate for at least 4 hours. Serve with crackers.

CLAM DIP

Steps:

• Taste dip and adjust seasoning: Taste the dip and adjust seasonings, if needed. The Old Bay is the main source of salt so add more if needed or add kosher salt if the dip is already at a good spice level for you.
• Chill the clam dip: Cover and chill the dip for at least 2 hours and up to 3 days.

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.

MEXICAN CLAM DIP

Steps:

• Beat cream cheese in large bowl until smooth. Mix in salsa, chilies and cilantro. Add clams and blend well. Season dip to taste with salt and pepper. Transfer to ovenproof dish. (Can be prepared 1 day ahead. Cover; chill.)
• Preheat oven to 350°F. Bake dip uncovered until heated through and bubbling around edges, about 35 minutes.
• Place bowl of dip on platter. Surround with chips and serve.

FAST CLAM DIP

Steps:

• Drain clams, reserving 2 tablespoons juice. In a small bowl, beat the cream cheese, soup mix, lemon juice and reserved clam juice until blended; fold in clams. Refrigerate until serving. Serve with crackers.

CHUNKY CLAM AND BACON DIP WITH PITA TOASTS

Steps:

• In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
• In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.
• Serve dip with toasts or chips.

SUPER QUICK CLAM DIP

Steps:

• In a blender or food processor fitted with the metal blade, combine sour cream, cream cheese, onion flakes, paprika, and salt.
• Process until smooth.
• Place cream cheese mixture in the top of a double boiler set over simmering, not boiling, water.
• Stir in clams with juice, and parsley.
• Cook clam mixture stirring frequently, until heated through, about 5 minutes.
• Do not boil.
• Transfer to a bowl and serve with crackers and vegetables for dipping.
• Can be served hot or cold!