If you love a good seafood dip, this Creamy Clam Dip is such a winner. The clams are briny, the cream cheese makes it rich and creamy, and a little lemon keeps it bright. I love whipping it up for parties, game days (add it to your list of Super Bowl Foods), or just when I want an easy snack that feels a little special. It’s quickly made with just a few ingredients in under 10 minutes. And, it’s in the same family as my Shrimp Dip, but with a subtle briny twist that keeps things interesting.
Ingredients & Substitutions
- Cream Cheese: The base for a creamy texture. You can swap in Neufchâtel for a slightly lighter option.
How To Soften Cream Cheese Quickly
If you forgot to take out the cream cheese for this recipe, here are a couple of options to get it to room temperature quickly:
Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
- Minced Clams: Besides the clams, reserve the juice as well. Use canned chopped clams if you can’t find minced. Fresh clams can work if cooked and finely chopped.
- Lemon Juice: Brightens the dip and balances the richness. Fresh is best, but bottled lemon juice works in a pinch.
- Worcestershire Sauce: Adds savory depth. You can use a dash of soy sauce as a substitute if needed.
- Green Onions: Adds freshness and a mild bite. Save a bit for garnish. Chives are an easy substitute.
- Tabasco Sauce (to taste): Gives the dip a gentle kick. Adjust based on spice preference.
FAQs
Can I make this ahead of time?
Yes! This dip actually tastes even better after it chills for at least 30 minutes. Just cover it and keep it in the refrigerator for up to 2 days.
Do I have to use Tabasco?
Nope, it’s totally optional. I like the little kick it adds, but you can leave it out or use another hot sauce if that’s what you have on hand.
Do I need to toast the clams or use fresh clams?
Nope! Canned minced clams are already tender and ready to use, no toasting required. Just drain them (and save a little juice to adjust the dip’s consistency) and fold them in. If you want to use fresh clams, just steam or sauté them first and chop them finely before adding.
Can I make this dip with other seafood?
Absolutely! You can swap in minced shrimp or crab for a slightly different flavor; think of it like a cousin to my Shrimp Dip recipe.
Serving Ideas
- Party Appetizer: Scoop into a pretty bowl and serve with crackers, pita chips, or fresh veggie sticks (add it to a vegetable tray) for a quick crowd-pleaser.
- Seafood Platter Companion: Pair it with shrimp cocktail, air fryer crab cakes, or even my Crab Dip for a full seafood appetizer spread.
- Stuffed Veggies: Use the dip to fill hollowed-out celery sticks, mini bell peppers, or cucumber cups for bite-sized snacks.
- Sandwich Spread: Add a layer to toasted baguette slices or a sandwich for a flavorful seafood twist.
How to Store Clam Dip
Refrigerator: Keep the dip covered in an airtight container for up to 2 days.
Freezer: Not recommended, as cream cheese-based dips can separate when frozen.
Make-Ahead Tip: Mix the base (cream cheese + seasonings) and fold in clams just before serving to keep the texture fresh.
Clam Dip
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 can (6.5 ounces) minced clams, drained, juice reserved
- 2 tablespoons lemon juice, about ½ of a small lemon
- 1 teaspoon Worcestershire sauce
- 2 green onions, finely chopped, plus more for garnish
- Tabasco sauce, to taste (optional)
Instructions
- In a medium bowl, stir the softened cream cheese with 1 tablespoon of the reserved clam juice until smooth and creamy.
- Mix in the lemon juice and Worcestershire sauce until evenly combined.
- Fold in the chopped green onions (reserving a small amount for garnish) and the minced clams. If the dip is too thick, stir in additional reserved clam juice, 1 tablespoon at a time, until the desired consistency is reached.
- Add a few dashes of Tabasco sauce, adjusting to your preferred level of spice.
- Transfer the dip to a serving bowl and garnish with the reserved green onions and a drizzle of Tabasco, if desired.
- Serve with chips or crackers, or cover and refrigerate for up to 2 days.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is so creamy and flavorful. The little kick from the Tabasco really makes it pop. Perfect for game day!
Elizabeth
This dip could not be much easier! I love it!
Stephanie
This is quick, easy, and delicious with both crackers and fresh vegetables.
Bella
It’s tasty, but I prefer a bit more lemon zing. Adding extra lemon juice made it perfect for me.
