Lemon Clam Dip

This recipe can be made up to two days in advance as the flavor only improves with time. For a "slimmer" version, try substituting low-fat cream cheese and sour cream.

  • Two 6 1/2-ounce cans minced clams, drained and juice reserved
  • 2 tablespoons minced fresh chives
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon hot red-pepper sauce
  • 1/4 teaspoon ground black pepper
  • One 8-ounce package cream cheese, softened
  • 3 tablespoons sour cream
  • Assorted breads (for serving)
  • Fresh chives, snipped into 3/4-inch lengths (optional)

1. In a small bowl, combine clams, 3 tablespoons reserved clam juice (discard remaining juice or save for another use), chives, lemon juice, garlic, hot red-pepper sauce, and black pepper.

2. In a medium bowl, blend together cream cheese and sour cream. Add clam mixture and stir until well-combined. Cover and refrigerate for at least 30 minutes before serving. Serve with assorted breads and garnish with chives, if desired.

Nutrition information per serving: 52 calories, 4 g protein, 3 g fat, 1 g carbohydrate, 0 g fiber, 40 mg sodium, 18 mg cholesterol

 
Servings per Recipe: Yields: 1 3/4 cup

Nantucket Holiday
www.homearts.com

Photograph by Keith Scott Morton

 

 

 
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