I have been wanting to share this recipe since I started Chez Us. This clam dip recipe brings back so many childhood memories for me. I am very happy to finally share it with you just in time for Superbowl. I will be out of the country this year but am really hoping that the 49er’s finally made it. Who are you cheering for?
I was never a big football fan but when it came to the Superbowl, my sisters and I would get really into it. I remember making a big batch of clam dip and sitting in front of the tv cheering some team on. Even when I was a kid it was more about the food than the game. Life definitely has not changed much since then. These days whenever I hear someone talking about Clam Dip I am always taken back to those childhood memories and to be honest I still think our recipe is the best.
I will admit it has changed a bit over the years. I tend not to use sour cream now and instead reach for Cream Fraiche as I enjoy the big of tang that it adds. Over the years I have tried other versions. Some people like to add hot sauce as well as cheese; but, I am a bit of a purist and keep it simple. While it is okay to start noshing on the dip right away I prefer to let the flavors mingle for at least four hours if not overnight.
Clam Dip Recipe
- 8 ounces cream cheese – full fat – room temperature
- 8 ounces cream Fraiche
- 1 medium-sized garlic clove, finely minced
- 3 teaspoons lemon juice
- 2 teaspoons Worcestershire sauce
- 13 ounces chopped clams, drained
- salt, to taste
- pepper, to taste
- chives or parsley to garnish
- Place cream cheese into a mixing bowl and cream until smooth. Add the cream Fraiche, mix to combine; about 1 minute. Add the garlic, lemon juice, and Worcestershire sauce and mix for 1 minute.
- Add the clams and mix to combine; about 30 seconds. Season to taste with salt and pepper.
- I prefer to let the clam dip chill in the refrigerator at least 4 hours before serving. The flavor is even better if you make the day before.
- Serve with your favorite dipping items.