4-Ingredient Clam Dip

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.

5 from 2 votes

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Clam Dip

This easy clam dip recipe is creamy, savory, and packed with flavor. Serve it with crackers or vegetables. It’s the perfect holiday appetizer.

Prep Time 5 minutes

Total Time 5 minutes

Servings 8 people

Ingredients

• 2 (6.5 ounces) cans minced clams
• 1 (8 ounce) block cream cheese, softened
• 2 small scallions, thinly sliced or ¼ cup diced onion
• 1 teaspoon Worcestershire sauce

Instructions

1. Drain clams into a bowl. Reserve the clam juice.
2. Mix together softened cream cheese with 2 tablespoons of the reserved clam juice. Mix until light.
3. 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.

4. Serve immediately or refrigerate until ready to serve. Dip can be made one day ahead.

5. Store leftovers covered in the refrigerator for up to three days.