Chilled Clam Dip

26 Apr

I was asked to bring a few appetizers to Easter this year, so I decided to make a hot dip and a cold dip.  Finals are coming up, so I didn’t have a ton of time to be painstakingly making tiny little appetizers.  It’s much easier to throw a bunch of stuff into a bowl and mix it together – and often just as tasty.  This appetizer was almost sinfully easy – it came together in about five minutes.  It was also delicious with the tasty, salty bites of clam against the smoky Worcestershire and cool cream cheese.

Chilled Clam Dip

Adapted from

12 oz. cream cheese, room temperature

13 oz. canned minced clams, drained with 1 tbs. juice reserved (2 cans)

1/2 lemon, juiced

1 tbs. fresh garlic, very finely minced

1 tbs. garlic hot sauce

1 tbs. Worcestershire sauce

Kosher salt and freshly cracked black pepper

1 scallion, thinly sliced, for garnish

Combine all ingredients and mix well.  Let sit at least 2 hours or overnight.  Garnish with scallions and serve cool or at room temperature.

Serve with chips, crackers, or bread (I served with French bread and tortilla chips)

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