This easy clam dip recipe is creamy, savory, and packed with flavor. You only need four ingredients to make it: canned clams, cream cheese, Worcestershire sauce and scallions. Serve it with crackers or vegetables. It’s the perfect holiday appetizer.
This clam dip is a Thanksgiving staple at my friend’s house. Every year, she makes at least five batches of it. The recipe comes from the Doxsee Sea Clam Company, a now-closed Long Island clam business.
While she’s always raved about the dip, I never got around to trying it myself—until this year. I regret waiting so long! The dip is everything she said it would be: rich, flavorful, and utterly irresistible. After making a batch, I found myself standing in the kitchen, spooning it straight into my mouth, and then heading back to the fridge for “just one more taste.”
A note about the recipe.
The original recipe calls for a 3 ounce block of cream cheese. Since cream cheese is no longer sold in those small blocks, I’ve increased the recipe to use an 8 ounce block. I also swapped in scallions for the chopped onions, since I prefer their milder, more delicate flavor in dips.
Clam Dip
Ingredients
- 2 (6.5 ounces) cans minced clams
- 1 (8 ounce) block cream cheese, softened
- 2 small scallions, thinly sliced or 1/4 cup diced onion
- 1 teaspoon Worcestershire sauce
Instructions
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Drain clams into a bowl. Reserve the clam juice.
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Mix together softened cream cheese with 2 tablespoons of the reserved clam juice. Mix until light.
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Stir in the drained clams, scallions, and Worcestershire sauce. The dip should be thin enough to dip crackers and vegetables. If needed, add more clam juice, one teaspoon at a time.
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Serve immediately or refrigerate until ready to serve. Dip can be made one day ahead.
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Store leftovers covered in the refrigerator for up to three days.
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