Clam Bacon And Chive Dip Recipes
CLAM BACON AND CHIVE DIP
Make and share this Clam Bacon and Chive Dip recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In skillet, cook bacon until browned and crisp. Drain on paper towels.
- In bowl, using a fork, mix cream cheese, clam juice, 1 teaspoon lime juice, and Worcestershire sauce until just blended.
- Stir in clams, chives and red pepper and just enough sour cream to reach dipping consistency. Season to taste with salt and pepper.
- Stir in bacon. Add remaining lime juice, if desired.
Nutrition Facts : Calories 185.9, Fat 16.4, SaturatedFat 8.6, Cholesterol 54.9, Sodium 332.9, Carbohydrate 3.2, Fiber 0.1, Sugar 1.7, Protein 6.7
CHUNKY CLAM AND BACON DIP WITH PITA TOASTS
Steps:
- In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
- In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.
- Serve dip with toasts or chips.
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- In a large pot, cook the bacon until crisp. Remove the bacon from the pot and pour off all the fat. In the same pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
- Add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed. The rice and liquid should bubble gently; adjust the heat as needed. Continue cooking the rice, adding clam juice 1/2 cup at a time and allowing the rice to absorb the liquid before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The liquid that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the clam juice, or you may need to add some water.
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