Equipment
* optional
Ingredients
Dairy Base
- 225 g cream cheese, softened to room temperature
- 120 g sour cream
Clams & Liquids
- 200 g canned minced clams, drained, juice reserved
- 30 ml clam juice, reserved from cans
- 10 ml gluten-free worcestershire sauce
- 15 ml lemon juice, freshly squeezed
- 5 ml hot sauce
Seasonings & Herbs
- 3 g garlic powder
- 3 g onion powder
- 2 g kosher salt
- 1 g black pepper, freshly ground
- 10 g fresh chives, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 139 kcal
- Protein
- 8 g
- Carbohydrates
- 4 g
- Fat
- 12 g
- Fiber
- 0 g
- Sugar
- 2 g
- Sodium
- 478 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 33 mg
- Potassium
- 216 mg
- Calcium
- 44 mg
- Iron
- 0.2 mg
- Magnesium
- 5 mg
- Phosphorus
- 41 mg
- Zinc
- 0.2 mg
- Vitamin A
- 139 mcg
- Vitamin C
- 7 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.08 mg
- Niacin
- 0.1 mg
- Folate
- 4 mcg
- Water
- 29 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place a strainer over a small bowl and empty the canned minced clams into it. Allow the clams to drain thoroughly. Set the drained clams aside and reserve the collected clam juice in the small bowl.
In a medium mixing bowl, combine the softened cream cheese and sour cream. Using a hand mixer or a stiff spatula, vigorously mix the dairy together until completely smooth and free of any lumps.
Add the Worcestershire sauce, fresh lemon juice, garlic powder, onion powder, kosher salt, black pepper, and the optional hot sauce to the cream cheese mixture. Stir thoroughly to ensure all the spices are evenly distributed.
Using a spatula, gently fold the drained minced clams and finely chopped chives into the seasoned base. Evaluate the consistency: if the dip is too stiff for potato chips, stir in the reserved clam juice 10ml at a time until you reach a scoopable consistency.
Cover the mixing bowl tightly and refrigerate for at least 1 hour. Serve chilled with sturdy potato chips, crackers, or fresh vegetable crudites.
Chef's Notes
- Reserving the clam juice is the secret to a perfect texture. Every brand of cream cheese and sour cream has different moisture levels, so use the juice as a tool to dial in your ideal dipping consistency.
- For the ultimate classic presentation, serve this dip alongside thick-cut, ruffled potato chips. The ridges hold the dip well and the potato flavor complements the clams perfectly.
- While garlic and onion powders are standard for the retro flavor profile, substituting a finely grated shallot can add a wonderful fresh bite to the finished dish.
- Do not skip the chilling phase. The difference in flavor between a freshly mixed clam dip and one that has rested for an hour is night and day.
Storage
Refrigerator: 3 days — Store in an airtight container. The dip may thicken slightly when cold; let sit at room temperature for 10 minutes before serving.
Troubleshooting
Dip has a lumpy, uneven texture
Cause: Cream cheese was too cold when mixed with the sour cream
Fix: Let the bowl sit at room temperature for 20 minutes, then beat vigorously with a hand mixer before adding the clams
Prevention: Ensure cream cheese is completely softened to room temperature before beginning
Dip breaks delicate potato chips when scooping
Cause: Not enough liquid incorporated into the heavy dairy base
Fix: Stir in extra reserved clam juice, a splash of whole milk, or extra lemon juice until the consistency softens
Prevention: Reserve all clam juice from the cans to adjust thickness
Cultural Context
Clam dip surged in popularity across the United States during the 1950s following the introduction of commercially canned minced clams. Promoted heavily on early television broadcasts as a quick, elegant appetizer, it quickly became a staple of mid-century entertaining and holiday gatherings.
