Grandma Shirleys Clam Dip Recipes

MERILL'S BAKED CLAM DIP OREGANATA

This is my sister in law's recipe. It's like a clam pie or a giant baked clam served warm with crackers (I like Ritz for this). It could be prepared, up until the baking, a day in advance. Just put it in the refrigerator and bake when ready the next day! If you make it and freeze it for the future, just thaw and reheat. This is a family favorite and a crowd pleaser when I make it for guests - Enjoy! PS-I like it with 2 cans of chopped clams too! You get bigger clam pieces that way.

Provided by Oolala

Categories European

Time 45m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 9

Merill's Baked Clam Dip Oreganata image

Steps:

If serving the same day, preheat oven to 350 degrees F.
In a medium size skillet, saute the butter, onion and garlic over low heat a minute or two, being careful not to let the garlic brown.
Add the clams with their juice, parsley flakes and oregano to the pan and mix.
Saute for a few minutes and then add the bread crumbs and parmesan cheese.
The texture should be like a paste.
If not, adjust by adding bread crumbs.
Put mixture in an oven proof pie dish and add paprika sprinkled on top.
Bake in 350 degree oven, for 25 to 30 minutes, until slightly golden and bubbly.
Serve warm with crackers.

Ingredients

2 (6 1/2 ounce) cans minced clams, don't drain juice
5 garlic cloves, minced
6 tablespoons butter
1 medium onion, minced
1 tablespoon dried parsley flakes
1 teaspoon dried oregano
1/2 cup breadcrumbs, Italian style
1/2 cup parmesan cheese
paprika, sprinkled on top, for color (optional)

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

Spicy Clam Dip image

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.

Ingredients

8 ounces cream cheese, softened
1/2 cup sour cream or plain Greek yogurt
2 (6.5-ounce) cans whole clams (1 cup), coarsely chopped (save the clam juice)
1/2 cup packaged, low-moisture grated mozzarella
1/4 cup finely chopped parsley
3 tablespoons thinly sliced scallions, plus more for garnish
1 jalapeño, seeded (if desired) and finely chopped
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce, plus more to taste
1 teaspoon fish sauce (optional) or clam juice, plus more to taste
Salt, if needed, and freshly ground black pepper
1/4 cup grated Parmesan
Potato chips, for serving

CLASSIC CLAM DIP

Clam dip has been around the party scene for a long time. This classic recipe is used by many American cooks at many different types of gatherings.

Provided by Miss Annie

Categories Cheese

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

Classic Clam Dip image

Steps:

Combine all ingredients plus 4 tablespoons of the reserved clam juice in a bowl and mix until thoroughly combined.
Put mixture in a serving bowl and chill.
Serve with potato chips, crackers, or small pieces of raw vegetables.

Ingredients

1 (7 ounce) can clams, chopped, drained, juice reserved
8 ounces cream cheese (room temperature)
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 tablespoon grated onion
salt & freshly ground black pepper, to taste

CLAM DIP

Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn't get fresh clams to steam and chop, a can or two from the supermarket would do just fine. (That's still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe. The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.

Provided by Sam Sifton

Categories dips and spreads, appetizer

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 8

Clam Dip image

Steps:

In a small bowl, combine the sour cream and clams and mix well.
Add the lemon juice, Worcestershire, cayenne pepper, salt and white pepper. Adjust seasonings to taste. Cover and refrigerate until chilled, at least an hour.
To serve, place a bowl of dip on a platter with spears of red bell pepper, celery and endive, or with salted potato chips.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 12 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 207 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

1 pint sour cream
1 cup cooked and cooled chopped clams, from approximately 2 dozen littleneck clams, or 2 small cans of chopped clams, with three tablespoons of their liquor
1 1/2 tablespoons fresh lemon juice, or to taste
1/2 teaspoon Worcestershire sauce, or to taste
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon ground white pepper, or to taste
Spears of red bell pepper, celery and endive, or salted potato chips, for serving

GRANDMA'S CLAM DIP

A very tasty but not too "clammy" clam dip that was a favorite ar Grandma's while I was growing up and is now a favorite of my 11-year old son

Provided by Kirstin in the Couv

Categories Potluck

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Grandma's Clam Dip image

Steps:

put all ingredients into blender.
mix until everything is fully blended (texture of clams is up to you).
serve with ruffles (my favorite).

Nutrition Facts : Calories 259.5, Fat 20.2, SaturatedFat 11.1, Cholesterol 85, Sodium 633.3, Carbohydrate 5.2, Sugar 1.9, Protein 14.4

Ingredients

1 can chopped clam
1 package cream cheese
1 dash Worcestershire sauce
1 dash garlic powder
1/2 teaspoon lemon juice
salt and pepper
1 dash Tabasco sauce (optional)

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In a mixing bowl, beat cream cheese until smooth. Stir in sour cream, garlic, parsley, Worcestershire sauce and hot sauce.
Stir in drained clams. Add reserved clam juice from the canned clams to thin the dip to desired consistency. Chill for 1-2 hours before serving. Taste and adjust seasonings as needed.

Grandma Shirleys Clam Dip Recipes

MERILL'S BAKED CLAM DIP OREGANATA

SPICY CLAM DIP

CLASSIC CLAM DIP

Clam dip has been around the party scene for a long time. This classic recipe is used by many American cooks at many different types of gatherings.

CLAM DIP

GRANDMA'S CLAM DIP

A very tasty but not too "clammy" clam dip that was a favorite ar Grandma's while I was growing up and is now a favorite of my 11-year old son

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