Clam Dip

Name: Clam Dip
Ingredients: 1 pint sour cream; 1 cup cooked and cooled chopped clams, from approximately 2 dozen littleneck clams, or 2 small cans of chopped clams, with three tablespoons of their liquor; 1 1/2 tablespoons fresh lemon juice, or to taste; 1/2 teaspoon Worcestershire sauce, or to taste; 1/2 teaspoon cayenne pepper, or to taste; 1/2 teaspoon kosher salt, or to taste; 1/4 teaspoon ground white pepper, or to taste; Spears of red bell pepper, celery and endive, or salted potato chips, for serving

8 ingredients

5 steps

Ingredients

1 pint sour cream
1 cup cooked and cooled chopped clams, from approximately 2 dozen littleneck clams, or 2 small cans of chopped clams, with three tablespoons of their liquor
1 1/2 tablespoons fresh lemon juice, or to taste
1/2 teaspoon Worcestershire sauce, or to taste
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon ground white pepper, or to taste
Spears of red bell pepper, celery and endive, or salted potato chips, for serving

Directions

1

In a small bowl, combine the sour cream and clams and mix well.
2

Add the lemon juice, Worcestershire, cayenne pepper, salt and white pepper.
3

Adjust seasonings to taste.
4

Cover and refrigerate until chilled, at least an hour.
5

To serve, place a bowl of dip on a platter with spears of red bell pepper, celery and endive, or with salted potato chips.