Photo by Chelsie Craig, styling by Judy Mancini
Look, if you want to cook, shell, and chop a boatload of clams, we support you. But if what you really want is a delicious clam dip that comes together in less than 15 minutes, this recipe is for you.
Recipe information
Yield
8 servings
Ingredients
4
6.5-ounce cans chopped clams, drained
1½
cups sour cream
2
ounces cream cheese, room temperature
4
teaspoons fresh lemon juice
1½
teaspoons Worcestershire sauce
1
teaspoon hot sauce
Kosher salt, freshly ground pepper
¼
cup finely chopped chives
Thick-cut potato chips (for serving)
Need to make a substitution?
Preparation
Step 1
Mix clams, sour cream, cream cheese, lemon juice, Worcestershire sauce, and hot sauce in a medium bowl; season with salt and pepper. Top with chives and serve with chips alongside.
Step 2
Do Ahead: Dip can be made 1 day ahead. Cover and chill.
Step 3
See the rest of the Feast of the Seven Fishes menu here.
