This clam dip is creamy, savory, and best of all, super quick and easy to throw together! Perfect with potato chips, it’s a delicious dip that makes an addictive appetizer everyone will love, even if they think they don’t like clams.
What Makes This Recipe So Good
- You probably think you don’t like clams. I haven’t done any studies or anything, but I’m guessing most people think they don’t like clams. That’s understandable. I promise, if you’re one of those people who don’t know for sure that you don’t like clams, give this clam dip a try. It’ll knock your socks off!
- This recipe couldn’t be any easier. All you have to do is stir! And really, if you use a stand mixer or a hand mixer, you don’t even have to do that.
- Clam dip is a great make-ahead option for BBQs, parties, and holiday get-togethers. It’ll keep in the fridge up to 5 days (just store it in an airtight container) so you can definitely make it the day before!
- I like to serve my clam dip with kettle chips because they’re a little sturdier than regular potato chips (plus I just like them better, so…). You could also use blue tortilla chips, crostini, or even buttery crackers. Raw vegetables would work, too! Celery, carrots, broccoli – all the usual suspects.
Clams – Minced clams keep this clam dip super creamy. Chopped clams are just too chunky, in my opinion. Canned clams are readily available at most grocery stores.
Cream Cheese – I prefer a plain cream cheese in my clam dip, but if you want to really play up the savory flavors, you could try a garlic & herb cream cheese.
Sour Cream – Adds to the creamy tanginess of the dip. If you’re not crazy about sour cream, you could sub in plain yogurt or mayo instead.
- Chilling the clam dip is totally optional, but it gives the flavors time to really deepen and develop, so I highly recommend it! 30 minutes minimum, but if you can give it a couple of hours, that’s even better.
- For a dip with more intense flavors, mix in a little Old Bay seasoning and/or hot sauce. At the very least, I recommend serving the dip with a bottle of hot sauce on the side. Your guests can add a dash to their individual servings as they please!
- For a warm version, pop the clam dip in the oven for 20-30 minutes or so at 350° Fahrenheit. You’ll want the top of dip to be lightly golden with the edges slightly darker. Sprinkle a little parmesan or mozzarella on top before baking for a nice, cheesy crust.
Try These Delicious Dip Recipes, Too
- Addictive Hot Crab Dip (Low Carb, Keto, Gluten Free)
- Dill Dip
- Beer Cheese Dip
- Crab Rangoon Dip
- Cranberry Brie Dip
- Instant Pot Buffalo Chicken Dip
- 1 6.5-ounce can minced clams
- 4 ounces cream cheese softened
- ¾ cup sour cream
- 1 ½ teaspoons Worcestershire sauce
- 1 ½ teaspoons lemon juice
- 2 cloves garlic minced
- 1 tablespoon chopped parsley
- salt to taste
- pepper to taste
- chives chopped, for garnish
- kettle chips to serve
- Large mixing bowl
- Hand mixer or stand mixer
- Large spoon or silicone spatula
- Drain can of minced clams and reserve clam juice. Set clams aside.
- In large mixing bowl, beat softened cream cheese with 1 to 2 tablespoons reserved clam juice, sour cream, Worcestershire sauce, and lemon juice until combined.
- Stir in minced clams, garlic, parsley, salt, and pepper until well-distributed. Garnish with chives. Serve clam dip immediately or refrigerate until chilled.
- Sour Cream: Plain yogurt, Greek yogurt, or mayo would also work in place of the sour cream.
- For an extra kick, mix in a little Old Bay seasoning or hot sauce.
- Refrigerate any leftovers in an airtight container up to 5 days.
- Make it Gluten Free: Make sure to use a gluten-free Worcestershire sauce.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.