Two ways to make a generally popular dip. If you make the first version, be sure to allow plenty of time for chilling. (Omitany of the seasonings — Worcestershire, mustard etc. — which do notappeal to you.)– omit enough and you are down to thesecond, plainer version of this dip below)
Drain clam meats from an 8-ounce can of mincedclams, reserving 1 tablespoon clam juice.
Cream reserved tablespoon clam juice with a 3-ounce package softened creamcheese, or, 1 cup sour cream.
1 tablespoon mayonnaise
½tablespoon finely chopped scallions or sweet onions
1 teaspoon grated garlic
1 teaspoon Worcestershire sauce
½tablespoon chopped parsley ½teaspoon Coleman’s dry mustard. or a tablespoon of your favorite mustard
Addreserved clam meats to theabove base.
Chill several hours or overnight before serving.
1 cup nonfat sour cream
1 package (8 ounces) nonfat cream cheese, softened
1 tablespoon dried onion flakes
1 teaspoon paprika
3 cans (6 1/2 ounces each) minced clams
2 tablespoons chopped fresh parsley
fresh vegetables, suitable for dipping,* and your favorite crackers
1. In a mixer bowl, blender or food processor fitted with the metal blade, combine sour cream, cream cheese, onion flakes, and paprika Process until smooth.
2. If you want a dip which is chilled or at room temperature –Drain clams and add, beating just until folded in. If mixture seems “dry,” add a bit of the drained liquid. If you prefer a warmed dip — an option, not part of the famous recipe –place cream cheese mixture in the top of a double boiler set over simmering, not boiling, water. Stir in clams with their juice and the parsley. Cook clam mixture, stirring frequently, until heated through, about 5 minutes; do not boil.
3. Transfer clam dip to a bowl. Place in center of a serving platter. Arrange vegetables and crackers around dip. Serve immediately.
*Possible vegetables, celery sticks cut about two inches in length, scallions, and small carrots.
An alternative — with a successful track record at partiesLeoDubey’s HOT CRAB DIP
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Copyright © 1999-2004 S.H. Klock/ The Recipe Reader / at Home Cookin’.