BAKED CLAM DIP
This hot seafood dip, served with potato chips, is an ode to the salt spray of the New England coast.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Stir together cream cheese and sour cream in a medium bowl until smooth. Stir in clams and liquid, Worcestershire, shallot, cayenne, and 1/4 teaspoon salt until combined. Transfer mixture to a 2 1/2-to-3-cup baking dish.
- Bake until bubbly and top is golden brown in spots, about 30 minutes. Serve warm, sprinkled with cayenne, with potato chips.
SPICY CLAM DIP
In this chile-flecked take on a classic 1950s clam dip, the cream cheese-based mixture is spooned into a gratin dish, sprinkled with Parmesan and baked until the topping melts and the dip turns molten and savory. Canned clams are traditional here, providing a gentle saline note and nubby texture without an assertive flavor. If you're starting with cream cheese straight from the fridge, soften it briefly in the microwave before adding it to the bowl; cold cream cheese is a lot harder to mix.
Provided by Melissa Clark
Categories dips and spreads, appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. In a large bowl, using a fork or rubber spatula, stir and mash together the softened cream cheese and sour cream until smooth.
- Add clams, mozzarella, parsley, scallions, jalapeño, lemon juice, Worcestershire sauce, hot sauce, fish sauce or a teaspoon of reserved clam juice, and lots of black pepper, and stir until well combined. If the mixture seems thick, stir in a little more reserved clam juice.
- Taste and adjust seasonings, if necessary. If you think it needs salt, add it lightly, or try adding a little more fish sauce or more clam juice instead. Dip can be made up to 3 days in advance and stored in the refrigerator before baking.
- Transfer mixture to shallow 1-quart ceramic baking dish or gratin dish. Sprinkle Parmesan on top and bake until golden brown and bubbling, about 30 to 35 minutes. Garnish with sliced scallions, and serve hot or warm with potato chips.
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- In a medium bowl mash cream cheese with fork until soft and creamy. Add 1 tablespoon clam juice and all other ingredients. Stir until ingredients are completely combined.
- Add more clam juice as needed for desired consistency. I add about 2 tablespoons + 1 teaspoon of the clam juice.
- This dip is even tastier made ahead of time. Make up to about 8 hours before serving and store covered in the refrigerator. Serve with potato chips.
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