Clam Dip, from


Clam Dip is something very, very good, and for once, supremely simple. This recipe is from Southern California, and dates back to the time when clams were found in the sand near the water edge, not polluted, and free for the work of harvesting. There were many varieties, from the razor clam to the mighty pismo. Now you can use commercially available fresh clams for this, or, as isusually done, canned clams work just fine.

Serve the clam dip with a selection of chips, thin sliced specialty breads and fresh crisp vegetables. Clam dip is great to accompany the cocktail hour, or as an adjudent to a good beer or wine.

In a mixing bowl mix together:

  • 8 oz cream cheese

  • 2 tsp lemon juice

  • 2 tsp Worstershire Sauce

  • 1/2 tsp salt

  • dash of fresh ground pepper, preferably white

  • 1/2 cup minced, drained clams, fresh or canned

  • 1/4 cup clam juice

Mix together well and let sit for a while to blend flavors. You may want to add a bit more lemon juice or clam juice to get the proper consistency to make dipping easy. A dash of Tabsco sauce is also good in clam dip. Serve at room temperature.

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