We have a tradition of going to Cape Cod every fall, it is kind of our version of the Big Chill weekend. I have made Kittery Clam Dip for so many years that I thought everyone would be tired of it by now. Not the case, I asked if I should bring something else and the answer was “you have to make clam dip”! So it is tradition, I make Kittery Clam Dip and there is never any left. It travels well in a cooler on ice. If you can prepare it ahead, do, and leave it to chill in the refrigerator, allowing the flavors to blend.
Makes about 2 cups
Assembly Time: 15 minutes
Chill before serving: 1 hour
8 oz cream cheese, at room temperature
1/4 cup sour cream
4 (6.5 ounce) cans chopped clams, drained, reserving liquid
3 tablespoons clam juice
1 shallot, minced
2 tablespoons fresh parsley leaves, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon fresh lemon juice (optional)
salt to taste
- In a bowl, whisk together cream cheese and sour cream, until smooth.
- Stir in remaining ingredients and salt to taste.
- Chill at least 1 hour before serving to combine flavors.
SERVING: Serve with pita chips or firm potato chips as the dip is thick. We like Cape Cod Kettle Cooked Potato Chips, of course.