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Classic Clam Dip

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Ingredients

Adjust Servings:
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

Nutritional information

240.2
Calories
179 g
Calories From Fat
19.9 g
Total Fat
11.1 g
Saturated Fat
77.2 mg
Cholesterol
505.2 mg
Sodium
5 g
Carbs
0.1 g
Dietary Fiber
2.3 g
Sugars
10.6 g
Protein
113g
Serving Size

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Classic Clam Dip

Features:
    Cuisine:

    Being born and raised in New England seafood is second nature. Personally I am not a fan of clams, but my fiance' has been craving clam dip and searching high and low for it at the stores. Come to find out its no longer sold. So, I figured I'd give it a shot and surprise him with some homemade dip. He loved it and says it's definitely a " make again soon." item!

    • 25 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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 , Being born and raised in New England seafood is second nature Personally I am not a fan of clams, but my fiance’ has been craving clam dip and searching high and low for it at the stores Come to find out its no longer sold So, I figured I’d give it a shot and surprise him with some homemade dip He loved it and says it’s definitely a make again soon item!, perfect, I added 6 Tablespoons of juice unstead of 4 T, plus I added 5 drops of Tabasco and a bit of garlic powder again great ty


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    Steps

    1
    Done

    Combine All Ingredients Plus 4 Tablespoons of the Reserved Clam Juice in a Bowl and Mix Until Thoroughly Combined.

    2
    Done

    Put Mixture in a Serving Bowl and Chill.

    3
    Done

    Serve With Potato Chips, Crackers, or Small Pieces of Raw Vegetables.

    Jackson Rivera

    Taco extraordinaire creating unique and flavorful fillings for his dishes.

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