Clam Dip

Name: Clam Dip
Ingredients: 8 ounces cream cheese, softened; 1 cup sour cream; 6 1/2 ounces chopped clams, canned, juice drained and reserved; 4 1/2 tablespoons reserved clam juice; 3 tablespoons Worcestershire sauce; 1/2 teaspoon salt; 1/8 teaspoon black pepper

7 ingredients

6 steps

Ingredients

8 ounces cream cheese, softened
1 cup sour cream
6 1/2 ounces chopped clams, canned, juice drained and reserved
4 1/2 tablespoons reserved clam juice
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon black pepper

Directions

1

Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment, and mix for a few seconds.
2

Add sour cream and mix well, until no chunks remain. Scrape down sides and bottom of bowl and mix well again.
3

Add clam juice and Worcestershire sauce, and mix slowly to avoid splashing, until fully incorporating. Dip will be on the thin side.
4

Add salt and black pepper, and mix well.
5

Add clams and mix just to combine.
6

Store in a container and refrigerate for at least 1 hour before serving. Dip will thicken in refrigerator. Serve with ridged potato chips.