Clam Dip
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 quart
Food historians seem to agree that the clam dip madness of the 1950's was due to the appearance of the dip (or references to the recipe) on the Kraft Music Hall TV show. The original radio show, which launched in the 1930's was basically invented as a way to push Kraft's new Miracle Whip dressing, which was certainly an ingredient in those early clam dips. Problem is, KMH didn't make the transition to television until 1958, so I fear the story may be a tad apocryphal. In any case, clam dip deserves a comeback, and I really dig this version, concocted right here in the BrainFood test kitchens by culinary producer Lynne Calamia, who wisely turned up the seafood flavor with the addition of dulse.Photo by Lynne Calamia
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- 10 ounce can whole baby clams
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon celery salt
- 1 1/2 teaspoons dulse
- 1/8 teaspoon cayenne pepper
- 2 medium scallions, chopped
- 2 tablespoons chopped parsley
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 quart
Procedure
- Drain the clams in a mesh strainer set over a small bowl. Measure out a 1/4 cup of the juice and reserve the rest for another use (like clam chowder).
- Whisk the cream cheese, sour cream, 1/4 cup clam juice, mayonnaise, horseradish, lemon juice, Worcestershire, onion powder, celery salt, dulse, and cayenne in a large mixing bowl until smooth.
- Fold in the clams, scallions, and parsley and refrigerate for at least 2 hours, overnight would be even better.
- Serve alongside potato chips or chip of your choice.
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