Recipe Quig’s Creamy Clam Dip...

Quig’s Creamy Clam Dip...

The mixings -

1 cup chopped or minced snows clams, drained, juice reserved
2 tablespoons clam juice ( to taste)
1 cup sour cream
1 tablespoon dehydrated minced onions
1 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice ( or not for more traditional flavor)

4 drops Tabasco pepper sauce ( don’t add this if you want traditional flavor and not spicy)
1 garlic clove peeled.

Toss all of the ingredients together, and let stand 1 hour or so before serving.

Garnish on the side with your favorite beer and chips or with crackers.

By the way, works well with Crab as well.




For the regular kind of dip

• 1 (6 1/2 ounce) can chopped clams
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sour cream
• 2 tablespoons of reserved clam juice
• 1/4 teaspoon Worcestershire sauce
• 1 garlic clove, finely chopped
• 1 tablespoon parsley flakes

mix adding the clam juice to taste.

 

I make that one with crab but use cream cheese. Also, I put it in the oven til hot and slightly crusty on top.

For clam dip, I use cream cheese, minced clams, clam juice, garlic, more garlic, and just for good measure, another garlic. A little salt and fresh ground black pepper. On chips or crackers.

I also use the clam mix to stuff celery. For that, I use a little less clam juice so it's firmer.