This irresistible and super easy clam dip with cream cheese is a beloved family recipe and the perfect party appetizer, guaranteed to knock your socks off!
It’s like we don’t want to admit we like clams. But guess what. We do.
I do. You do. We all do.
I know it, because my steamed clam recipe is one of the most popular recipes on the blog. But I mean, why wouldn’t it be? IT’S DIVINE!
I also know we all like clams because this amazingly simple clam dip recipe has been a standard in my family literally for years. Even people who think they don’t like clams LOVE THIS DIP. It’s the number one appetizer recipe I take to any family or friend get-together/party/excuse-to-eat-chips-and-dip above all others.
It’s going to rock your world. Take you to the upside down. And make you want to dip your life away.
How do I know? Because it’s been a family fave FOREVER and it’s about to become your stand-by recipe to take to every.single.function, just like it’s mine.
About the Recipe
This is a classic dip my dad has made forever—and is still the #1 request whenever we’re toghter. I loved it even as a kid when I picked out the clams and ate only the cream cheese. Obviously I got smarter as a I got older.
My family’s recipe is more purist—leaving out our addition of green onions—so as usual, we’ve made the recipe our own.
It’s best to make this dip with room temperature cream cheese. If you don’t have time, pop it in the microwave for 30 seconds to soften before mixing.
This past Christmas vacation at my parent’s house, I finally discovered my dad’s secret to keeping the dip thick and creamy, but still getting that full-on clammy flavor without adding a lot of clam juice to bring it on.
It’s in the MINCED clams. Minced clams—versus chopped clams—disperse the clammy flavor more evenly through the cream cheese.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
The Best Clam Dip Recipe EVER
Ingredients
- 1 8- ounce package cream cheese , at room temperature
- 1 6.5- ounce can of minced clams , drained and juice reserved
- 2 green onions , white and green parts, finely chopped
- 1/2 lemon , juiced
- 1 teaspoon Worcestershire sauce
- Tabasco sauce to taste
Instructions
- 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.
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Cecile says
I haven’t made – or eaten – clam dip in years. It used to be so popular. And there is a reason for that – as you said, it’s delicious! PINNING this as always!
On another note, two weeks I shared your photo for Cheesy Texas Trash Dip – along with the link and a bit of info. about your – on what I call ‘Recipe Roundup’.
I LOVE your blog! ; o )
Carol says
Made this it’s delicious! Thank you .
Brian Woodall says
Thank you for the recipe that I thought was lost in time.
It brings back memories of family parties from my
Childhood.
You are awesome.
Sincerely,
Brian
Sara @ Last Night's Feast says
This looks delicious!
Laura | Tutti Dolci says
Perfect dip for game day!
best essay writing service says
Wow!!! looks really appetizing!!!
Karen S. Reese says
Just delicious. We enjoy it often.
heidi says
Thank you GB for saying so :)
heidi says
Sorry you had such a terrible experience Marie, but I can tell you, in 25+ years of making and eating this dip, I’ve NEVER heard anyone say that, ever. In fact, it’s become a favorite of legions. Maybe just not your taste.
Charlene says
I’m 72 married 52 years and I’ve been making this dip for as long as I can remember. I make it the same way you do. I to NEVER had anyone say they didn’t like it in fact everyone always wants the recipe. Thank you, LOVE your recipes.
Judi says
I’m making it today do you add anything else to it
NYCResumeServices says
Thanks for the recipe. I am sure it will be a perfect completion to my book of recipes that I often cook for my friends and family. I would also recommend you to visit the NYCResumeServices if you want to cook up a nice resume.
Carol says
Having a family reunion. What better way to make this clam dip. It’s been a family favorite for forever! How did we ever forget?
Marti Dolata says
This has been a family favorite since I was a girl in the 60’s. It’s become a tradition first with my mother, then in my house and my sisters’ to make a big bowl of this New Year’s Eve, then scarf it down while watching the Rose parade New Year’s day. This year will be the first that I won’t know that Mom is across the country, watching and eating the same thing.
The reason it is important to make it the night before is that Mom always adds/added a teaspoon of horseradish to the quantities you have here and letting it sit overnight melds the flavors. It is important that your bottle of horseradish be fresh. My sisters and I will be eating it with tears this year.
Catbert says
Over the past three decades, I have made several variations on the clam dip recipe cited here — some combinations better than others. Marie’s and Ken’s criticisms aside, the one critical ingredient that went unmentioned in this recipe is “time” (not thyme). The blended clam dip should be allowed to chill and rest for six to twelve hours before serving. The flavors improve and intensify over time. The dip can be a bit bland if you do not let it age appropriately.
maxwelljohny says
Thank you for the wonderful recipe. I like cooking and usually, I try different new recipes at my home. It won’t be a flop. When I see this new dish, as always I tried it for my family. They love this dish and appreciated me for my effort.
Mike W says
This is close to what I was raised on, my mom was from the east coast and it was called New England Clam Dip. There are a couple of extra ingredients we put in ours and the are 1 tsp. yellow mustard, 3 tbls. mayo, chopped parsley and minced fresh garlic. Everyone who has had this loves it as well as yours. Keep on Cook’n
Scott W says
A friend gave our family a similar recipe when I was little, more than 50 years ago. Our recipe also calls for mustard and mayo but no Tabasco. Although, I’m going to add some in the next batch – sounds good. Extra clam juice was reserved to help thin it out if necessary. It always tasted much better when made the day before. It thickens up a little in the refrigerator over night so the reserved clam juice was usually needed. This was ALWAYS a hit for parties or just for watching games on New Years Day.
Gerry Phinney says
5 stars all day. We loved this tasty treat. The clam dip was wonderful served with potato chips and celery sticks. Thank you so much for sharing a recipe that I will enjoy again and again. Made for What’s on the Menu? tag game, as the appetizer for our Thanksgiving Meal.
Pauline says
When making clam dip says 1/2 lemon juice is that teaspoon?
Ashley @ Foodie Crush says
The juice of 1/2 lemon
MM says
..which, according to google would be about 2.5 tsp for 1/2 a lemon if you don’t have a fresh lemon handy :)
Allison Van Vranken says
My husband loves clam dip and this is his favorite. We think it is much better than the recipes that include sour cream. Thanks for sharing your family classic.
Heidi says
So glad you both like it Allison, it’s our family fave too!
Debbie S says
Thank you for sharing this recipe! I made it as soon as I read the ingredients, substituting what I had on hand, baby claims (after mincing them), and cayenne pepper for Tabasco. I also added a little garlic and celery leaves, and chilled for 30 minutes. It’s fantastic, just like my mom use to make.
Heidi says
So glad you liked it Debbie. It’s 100% our family fave too.
Karen says
Made this today for the first time in 10 years! My tweaks -used chopped clams, not minced; replaced one green onion with 1 small clove of garlic minced;; used 1/2 tsp. Of Worcestershire, then dusted top with a couple tsp. finely minced parsley leaves.. it’s “aging” in the frij right now! Will enjoy later this afternoon.
Kitty says
I hear ya!
Todd says
Yes, it is a delicate dip and you have to pair it with right chip. Think back to the 60s and 70s when this dip was popular and the popular chips were Lay’s and Wise. Both very thin and light chips. We never paired this with Ruffles. Way out of balance. Today’s kettle cooked chips are very bold and much too heavy for this dip. My father made this dip too and it was always a huge hit.