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Monday, December 21, 2009

Clam Dip

In honor of appetizer week, here's a recipe that we recently tried straight off of the clam can. It's a simple yet lovely dip that is a little more elegant than average.

The dip is shown here with a potato chip, the scoop of choice mentioned on the can. However, we found that the saltiness and greasiness of the chip overpowered the more subtle flavors of the dip. We tried some spread on baguette slices and liked it much better.

The recipe came from a can of Snow's clams. I've read other places that Snow's is an excellent brand in comparison to others; since I'm using their recipe, the least I can do is give them credit!

Clam Dip
1 8-ounce package of cream cheese, softened
1/2 cup sour cream
1 6-ounce can minced clams, drained, reserving
2 tablespoons clam juice
1 tablespoon chopped fresh parsley
1 clove garlic, finely chopped
1/2 teaspoon Worchestershire sauce

In a small mixing bowl, beat cheese, sour cream and reserved clam juice until smooth and well blended. Stir in remaining ingredients. Cover, chill thoroughly. Serve with sliced baguettes. Refrigerate leftover dip.

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