Marthas Clam Dip Recipes

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BAKED CLAM DIP



Baked Clam Dip image

This hot seafood dip, served with potato chips, is an ode to the salt spray of the New England coast.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 8

8 ounces cream cheese, room temperature
1/3 cup sour cream
2 cans (6.5 ounces each) whole clams, such as Bar Harbor Premium, drained and coarsely chopped, 3 tablespoons liquid reserved
1/2 teaspoon Worcestershire sauce
2 teaspoons minced shallot
1/8 teaspoon cayenne pepper, plus more for sprinkling
Coarse salt
Potato chips, for serving

Steps:

  • Preheat oven to 375 degrees. Stir together cream cheese and sour cream in a medium bowl until smooth. Stir in clams and liquid, Worcestershire, shallot, cayenne, and 1/4 teaspoon salt until combined. Transfer mixture to a 2 1/2-to-3-cup baking dish.
  • Bake until bubbly and top is golden brown in spots, about 30 minutes. Serve warm, sprinkled with cayenne, with potato chips.

HOT CRAB DIP



Hot Crab Dip image

A longtime party favorite, this dip contains a number of assertive seasonings that balance the richness of the cheeses and the crab. The recipe comes from "Martha Stewart's Hors d'Oeuvres Handbook."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 1/2 cups

Number Of Ingredients 15

3 tablespoons unsalted butter
2 medium shallots, minced
1/4 teaspoon cayenne pepper
3/4 teaspoon Old Bay seasoning
1 1/2 teaspoon dry mustard
3/4 cup half-and-half
8 ounces cream cheese, cut into small pieces
4 ounces sharp white cheddar cheese, grated on the large holes of a box grater (about 1 3/4 cups)
3 tablespoons freshly squeezed lemon juice
2 teaspoons Worcestershire sauce
10 ounces lump crabmeat, picked over for cartilage
1/2 cup chopped fresh flat-leaf parsley
2 slices white bread, crusts removed, torn into 1/4-inch pieces
1/2 teaspoon paprika
Toast points, for serving

Steps:

  • Preheat oven to 400 degrees with a rack in the center. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add 1 tablespoon water and simmer for 30 seconds. Stir in the cayenne, Old Bay, and dry mustard until well combined. Pour half-and-half into saucepan and bring to a simmer. Slowly whisk in the cream cheese, a few pieces at a time. When the cream cheese is fully incorporated, whisk in the cheddar cheese, a handful at a time. Stir the mixture for 2 minutes. Remove from heat. Add lemon juice and Worcestershire sauce; stir to combine. Stir in crabmeat and half of the parsley.
  • Transfer mixture to an ovenproof baking dish and sprinkle with bread pieces. Dot top of bread pieces with remaining tablespoons butter; sprinkle with paprika. Bake until bread pieces are golden and dip is hot, 18 to 22 minutes. Garnish with remaining 1/4 cup parsley and serve with toast points.

CLAM DIP



Clam Dip image

Sherri shares another seafood delight that's perfect for a bridal buffet. She also makes this appetizer when company's coming. "My clam dip is a hit at family get-togethers, too," she writes.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon garlic salt
1 can (6-1/2 ounces) minced clams, drained
1/4 cup sliced green onions
Raw vegetables, crackers and/or potato chips

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.

Nutrition Facts :

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