New York Elegant Clam Dip Recipes

SPICY CLAM DIP

Spicy Clam Dip image

In this chile-flecked take on a classic 1950s clam dip, the cream cheese-based mixture is spooned into a gratin dish, sprinkled with Parmesan and baked until the topping melts and the dip turns molten and savory. Canned clams are traditional here, providing a gentle saline note and nubby texture without an assertive flavor. If you're starting with cream cheese straight from the fridge, soften it briefly in the microwave before adding it to the bowl; cold cream cheese is a lot harder to mix.

Provided by Melissa Clark

Categories dips and spreads, appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

8 ounces cream cheese, softened
1/2 cup sour cream or plain Greek yogurt
2 (6.5-ounce) cans whole clams (1 cup), coarsely chopped (save the clam juice)
1/2 cup packaged, low-moisture grated mozzarella
1/4 cup finely chopped parsley
3 tablespoons thinly sliced scallions, plus more for garnish
1 jalapeño, seeded (if desired) and finely chopped
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce, plus more to taste
1 teaspoon fish sauce (optional) or clam juice, plus more to taste
Salt, if needed, and freshly ground black pepper
1/4 cup grated Parmesan
Potato chips, for serving

Steps:

Heat oven to 425 degrees. In a large bowl, using a fork or rubber spatula, stir and mash together the softened cream cheese and sour cream until smooth.
Add clams, mozzarella, parsley, scallions, jalapeño, lemon juice, Worcestershire sauce, hot sauce, fish sauce or a teaspoon of reserved clam juice, and lots of black pepper, and stir until well combined. If the mixture seems thick, stir in a little more reserved clam juice.
Taste and adjust seasonings, if necessary. If you think it needs salt, add it lightly, or try adding a little more fish sauce or more clam juice instead. Dip can be made up to 3 days in advance and stored in the refrigerator before baking.
Transfer mixture to shallow 1-quart ceramic baking dish or gratin dish. Sprinkle Parmesan on top and bake until golden brown and bubbling, about 30 to 35 minutes. Garnish with sliced scallions, and serve hot or warm with potato chips.

CLAM DIP

Clam Dip image

Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn't get fresh clams to steam and chop, a can or two from the supermarket would do just fine. (That's still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe. The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.

Provided by Sam Sifton

Categories dips and spreads, appetizer

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 pint sour cream
1 cup cooked and cooled chopped clams, from approximately 2 dozen littleneck clams, or 2 small cans of chopped clams, with three tablespoons of their liquor
1 1/2 tablespoons fresh lemon juice, or to taste
1/2 teaspoon Worcestershire sauce, or to taste
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon ground white pepper, or to taste
Spears of red bell pepper, celery and endive, or salted potato chips, for serving

Steps:

In a small bowl, combine the sour cream and clams and mix well.
Add the lemon juice, Worcestershire, cayenne pepper, salt and white pepper. Adjust seasonings to taste. Cover and refrigerate until chilled, at least an hour.
To serve, place a bowl of dip on a platter with spears of red bell pepper, celery and endive, or with salted potato chips.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 12 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 207 milligrams, Sugar 2 grams, TransFat 0 grams

CLASSIC CLAM DIP

Classic Clam Dip image

Clam dip has been around the party scene for a long time. This classic recipe is used by many American cooks at many different types of gatherings.

Provided by Miss Annie

Categories Cheese

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (7 ounce) can clams, chopped, drained, juice reserved
8 ounces cream cheese (room temperature)
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 tablespoon grated onion
salt & freshly ground black pepper, to taste

Steps:

Combine all ingredients plus 4 tablespoons of the reserved clam juice in a bowl and mix until thoroughly combined.
Put mixture in a serving bowl and chill.
Serve with potato chips, crackers, or small pieces of raw vegetables.

HOT CRAB AND OYSTER DIP

Hot Crab and Oyster Dip image

This fairly traditional hot crab dip, rich with mayonnaise, Monterey Jack and plenty of hot sauce, has one major difference: the addition of chopped oysters, which add a saline note to all the creaminess. You can mix the ingredients together a day ahead and store it in the refrigerator. But be sure to bake it just before serving. You want the cheese hot, melted and very gooey.

Provided by Melissa Clark

Categories dinner, dips and spreads, appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 13

Ingredients

Olive oil, for greasing pan
1 pound lump crab meat
4 ounces canned oysters, drained and coarsely chopped to yield 1/2 cup
4 ounces (1 cup) Monterey Jack cheese, coarsely grated
1 jalapeño, seeded if desired, finely chopped
3/4 cup mayonnaise
2 ounces (1/4 cup) Parmigiano-Reggiano cheese, grated
1/4 cup thinly sliced scallions
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Crackers or bread, for serving

Steps:

Heat oven to 325 degrees. Grease a 9-inch square baking dish or 2-quart gratin dish with olive oil.
In a large bowl, stir together all of the ingredients. Taste and adjust seasonings, if necessary. Transfer mixture to baking dish. Bake until hot and golden brown, about 45 minutes. Serve hot or warm with crackers or bread.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 0 grams

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