Rons Famous Clam Dip For Purists Recipes

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RON'S FAMOUS CLAM DIP FOR PURISTS



Ron's Famous Clam Dip for Purists image

This is a favorite recipe of my DH's. It's fast and tasty. He makes it frequently for most social gatherings, most often serving with kettle chips. He says it doesn't scale well, so if you'd like to double the batch, make two separate batches, then add them together.

Provided by mersaydees

Categories     < 15 Mins

Time 5m

Yield 6 serving(s)

Number Of Ingredients 2

1 (6 1/2 ounce) can minced clams with juice
1 (8 ounce) package cream cheese

Steps:

  • Drain clams, reserving juice.
  • Slowly blend cream cheese and clams together in mixer.
  • Thin to desired consistency with reserved clam juice (DH uses it all).
  • Chill until ready to serve.

Nutrition Facts : Calories 173.1, Fat 13.4, SaturatedFat 7.4, Cholesterol 57, Sodium 155.9, Carbohydrate 3.4, Sugar 1.2, Protein 9.7

THE BEST CLAM DIP YOU WILL EVER EAT



The Best Clam Dip You Will Ever Eat image

Clam dip has been served for decades in my family at every gathering since I can remember. If we are planning on getting together someone always will the favored appetizer along with a big bowl of chips and a platter of fresh cut vegetables for dipping. I believe that through several generations of my family's honest group clam dip critiques this recipe has reached a level of perfection that no other clam dip around can boast.

Provided by AKgalleygal

Categories     Mixer

Time 10m

Yield 3 cups, 16 serving(s)

Number Of Ingredients 11

2 (8 ounce) packages cream cheese
1/2 cup sour cream
2 garlic cloves
1 teaspoon dill
1/2 teaspoon salt
1 teaspoon lemon juice
1 1/2 cups clams
2 tablespoons clam juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 teaspoon fresh cracked pepper

Steps:

  • In a medium size mixer bowl blend the cream cheese and sour cream until smooth. Add remaining ingredients and stir until well blended. Chill, garnish with fresh parsley and serve with your favorite ridged potato chip and a vegetable platter.

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