Smokey Clam Dip
While thumbing through the current issue of Sunset Magazine, I came across a recipe for Smoky Clam Dip that I had to try. Who wouldn't want a "5-minute crowd-pleaser snack"!
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.
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.
PRINTABLE RECIPE
I am sharing today at On the Menu Monday hosted by Yvonne at Stone Gable.
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.
PRINTABLE RECIPE
I am sharing today at On the Menu Monday hosted by Yvonne at Stone Gable.
Sounds really good Kate and I have some frozen clams in search of a use. What size cans did you use.
ReplyDeleteMy husband loves clams..One day I will make this..Thanks Kate!
ReplyDeleteExcellent sounding recipe. Perfect for last minute get-togethers.
ReplyDeleteThats a nice dip
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I used the small cans, Larry. There were 6.5 oz.
ReplyDeleteWe love any kind of seafood, clams included! This sounds delicious and I think I would prefer it on crackers. Wonderful recipe!
ReplyDeleteI finally decide to subscribe to Sunset Magazine, and this is my first issue! I have everything in the cupboard. All I need is for the Salinas gale winds to die down, so I can sit outside and enjoy this-- with a cocktail-- and nosh on it. It does sound good.
ReplyDeleteI do love dips! This sounds very tasty and different with the clams:@)
ReplyDeleteWhat a wonderful idea - when I think of clams I think of chowder - this is a lovely alternative use!
ReplyDeleteMary x
this is the kind of snack I could munch on until the bowl was clean. I love clams..and cream cheese..and crackers.
ReplyDeleteYour clam dip looks so delicious! Definitely going to try this! :)
ReplyDeleteI love clam dip... this looks and sounds wonderful.
ReplyDeleteI think this would certainly be a crowd pleaser! The addition of smokey paprika makes this dip sound so interesting!
ReplyDeleteThanks for bringing the smoky clam dip to ON THE MENU MONDAY!
THis would be perfect for any dinner party!
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