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Feeling Clammy? 2 Fantastic Party Clam Dip Recipes!

Updated on October 12, 2011


A favorite in our family - and always a hit at every party. Sort of retro, too - picture your parents sipping martinis around the basement rumpus room with their big-collared polyester shirts. Even my guests who've said they don't like clams have unknowingly raved about this one!

  • 1 8-oz. package Philadelphia cream cheese, softened
  • 1/2 cup sour cream, preferably Daisy brand
  • 1 teaspoon grated onion (no more! it will mask the taste of the clams)
  • 2 teaspoon Worcestershire sauce
  • 1 6-oz can Snow's minced clams, drained, reserving 1 teaspoon of the liquid
  • 1 teaspoon fresh lemon juice (optional)
  • dash of red pepper (cayenne)
  • 1 Tbl. minced fresh parsley, reserving a little extra for garnish

In a medium bowl, combine all the ingredients with a fork, gently mashing the cream cheese until the mixture is almost smooth. Cover, and chill in the refrigerator for 30 minutes (and up to 1 day ahead). Spoon dip into an attractive serving bowl and garnish with additional minced parsley. Serve with fresh ridged potato chips. You'll want to double this - my husband would eat the whole recipe in one sitting before the guests arrived if I let him.

Southwest Style Clam Dip

This is an unexpected surprise when it comes to clam dip. Having been raised on New England style, I wasn't sure it would work - but it's completely different and equally delicious! My friends raved at my last gathering and couldn't get over how unique it was - and it looks good, too.

  • 1 - 8 oz. package Philadelphia cream cheese, softened
  • 1/3 cup sour cream
  • 2 - 6 oz. cans Snow's chopped clams
  • 1 cup of salsa verde (green salsa)
  • 1 - 15 oz. can black refried beans
  • 1/2 cup minced fresh cilantro

In a medium bowl, combine the cream cheese, sour cream and clams; beat them all together until soft and smooth.

On a large colorful serving plate or platter, spread the beans evenly across the bottom, leaving about 1/2 inch of the plate showing around the perimeter. Next, pour the salsa verde carefully near the middle of the beans; spread around leaving approximately 1/2 inch of the beans exposed around the perimeter. Then repeat with the clam and cream cheese mixture. The result should be a graduated, layered effect. Sprinkle with the cilantro. Chill for 15 minutes in the refrigerator (or covered, for up to one day). Serve with tortilla chips or corn scoops.


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