Clam Onion Dip Recipes

THE BEST CLAM DIP RECIPE EVER

Steps:

• In a medium sized bowl, mash softened cream cheese with a fork until soft and creamy. Slowly add in 1 tablespoon of clam juice while mixing with fork and cream well. Add lemon juice and Worcestershire sauce.
• Add green onion and clams to mixture. Add a few dashes of Tabasco to taste. If mixture seems thick, add remaining clam juice in one tablespoon increments to desired consistency. Serve with potato chips or refrigerate for up to 2 days.

CLASSIC CLAM DIP

Steps:

• Combine all ingredients plus 4 tablespoons of the reserved clam juice in a bowl and mix until thoroughly combined.
• Put mixture in a serving bowl and chill.
• Serve with potato chips, crackers, or small pieces of raw vegetables.

RETRO CLAM DIP

Steps:

• Place all the ingredients in a small bowl and mix together. Taste and adjust flavors. Best if allowed to sit, refrigerated, for at least an hour or so to allow the flavors to mingle. Serve with potato chips, Ritz crackers or fresh cut veggies.

CREAMY CLAM DIP

Steps:

• Mix together the clams, cream cheese, Worcestershire sauce, garlic, lemon juice, and onion juice until evenly combined. Thin the mixture to your desired consistency by stirring in the clam juice.

BEST CLAM DIP RECIPE

Steps:

• Whip together all the ingredients.
• If the dip needs to be a little thinner, add in some of the clam juice from the can.
• Serve with your preferred dipping snacks, and enjoy!

CLAM DIP

Steps:

• In a bowl, beat cream cheese, mayonnaise, lemon juice and garlic salt until smooth. Fold in clams and onions. Chill. Serve with vegetables, crackers and/or chips.

CLAM DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the clams, lemon juice, onion, butter, pepper, and bread crumbs in a mixing bowl, and stir until blended. Pour the mixture into a baking dish, and sprinkle the top with Cheddar cheese. Bake until the mixture is bubbly, about 20 minutes. Serve warm.

CREAM CHEESE CLAM DIP

Steps:

• Drain the clams and reserve 3 tablespoons of the juice. Discard the remaining clam juice.
• In a medium bowl, combine the cream cheese, sour cream, sugar, salt, lemon juice, reserved clam juice, and MSG.
• Mix with a mixer until smooth and creamy.
• Add the clams and stir with a wooden spoon or spatula.
• Place the dip in an air-tight container in the refrigerator and let it rest for a few hours.
• Garnish with fresh chopped parsley or chives if desired.

BAKED CLAM DIP

Steps:

• Preheat oven to 350°F. Add olive oil to a skillet and set over medium heat. Add chopped onion and saute for 5-6 minutes, or until the onion is golden.
• Turn off the heat and add the two cans of clams, including the juice. Add Parmesan, hot sauce, garlic powder, oregano, parsley, thyme, salt, and pepper and stir to combine.
• Add breadcrumbs and stir as the mixture thickens.
• Transfer dip to a greased baking dish and bake for 35-40 minutes, or until the top is golden and the crust around the edges is golden brown. Serve warm with crackers.

CLAM & ONION DIP

Steps:

• Beat cream cheese until fluffy.
• Add sour cream and 2 tablespoons reserved clam liquid.
• Beat until well blended.
• Stir in clams, soup mix, worchestershire sauce and pepper to taste.
• Cover and refrigerate at least 1 hour.

MEXICAN CLAM DIP

Steps:

• Beat cream cheese in large bowl until smooth. Mix in salsa, chilies and cilantro. Add clams and blend well. Season dip to taste with salt and pepper. Transfer to ovenproof dish. (Can be prepared 1 day ahead. Cover; chill.)
• Preheat oven to 350°F. Bake dip uncovered until heated through and bubbling around edges, about 35 minutes.
• Place bowl of dip on platter. Surround with chips and serve.