I had everything needed in the pantry so it really was going to happen! Well, almost everything....I served it with crackers instead of chips. While the recipe called for 1 to 1 1/2 cans of clams, I put in two cans. We felt it was needed.
Smokey Clam Dip
adapted from Sunset Magazine, June 2012
8 oz cream cheese, room temperature
1/3 cup sour cream
1 garlic clove, minced
1 green onion, sliced
1 Tbsp flat-leaf parsley, minced
1 tsp sweet smoked Spanish paprika
2 6.5 oz cans minced clams, drained and liquid reserved
Whisk together cream cheese, sour cream, garlic, green onion, parsley and paprika. Add clams and enough of the reserved clam liquid to create a good dipping consistency.
Serve with a variety of potato chips or crackers.
It truly takes just about five minutes to prepare. Everybody commented on it so we know it was a hit! It is definitely something that I will make again.
I am sharing today at On the Menu Monday hosted by Yvonne at Stone Gable.