Easy Clam Dip with Cream Cheese
This clam dip with cream cheese is super easy to fix, and it makes a great dip to serve with crackers, vegetables, or chips.
This creamy clam dip is a classic, flavorful appetizer that’s perfect for parties, holidays, or casual snacking. Made with cream cheese, minced clams, lemon juice, and a dash of Worcestershire sauce, it’s rich yet bright and full of flavor.
It takes just 10 minutes to mix together, and you can easily make it ahead of time. Serve it with an assortment of crackers, chips, or fresh vegetables, and watch it disappear fast!
❤️ Why You’ll Love This Clam Dip
Quick and easy. Just 10 minutes of prep and a quick chill—ready when you are.
Creamy and flavorful. Cream cheese, lemon juice, and Worcestershire make it rich but balanced.
Make-ahead friendly. It actually tastes even better after chilling for a few hours.
Perfect for parties. Serve with chips, crackers, or fresh veggies for an easy crowd-pleaser.
How to Make Clam Dip With Cream Cheese
- Drain the clams in a fine mesh sieve set over a bowl, reserving 1/4 cup of the clam juice.
- In another bowl, stir or beat the cream cheese until smooth. Add the minced clams and reserved clam juice.
- Mix in the lemon juice, Worcestershire sauce, onion powder, garlic powder, salt, black pepper, and cayenne or Tabasco sauce. Blend until creamy and well combined.
- Cover and refrigerate for at least 1 hour to let the flavors meld.
- Transfer the dip to a serving bowl and serve with crackers, chips, or fresh veggies for dipping.
Recipe Variations
- Make it smoky. Add a pinch of smoked paprika or a few drops of liquid smoke for depth.
- Add fresh herbs. Stir in finely chopped parsley, chives, or dill for freshness.
- Make it spicier. Add extra cayenne pepper, hot sauce, or a dash of horseradish for more heat.
- Use Greek yogurt. Swap half the cream cheese for Greek yogurt for a lighter version.
- Turn it into a baked dip. Spread in a small baking dish, sprinkle with Parmesan, and bake at 350°F until bubbly.
Serving Suggestions
- Serve with assorted crackers, potato chips, or sliced baguette.
- Pair with a veggie platter of celery sticks, carrot sticks, and bell pepper strips.
- Add it to a larger appetizer spread with shrimp cocktail or smoked salmon.
- Garnish with extra minced parsley or a sprinkle of paprika before serving.
How to Store and Reheat
Refrigerate. Store leftover dip in an airtight container in the refrigerator for up to 3 days.
Freeze? Freezing is not recommended as the texture may become grainy when thawed.
To Refresh. Stir well before serving; add a splash of lemon juice if it thickens too much after chilling.
Clam Dip with Cream Cheese
A creamy clam dip made with cream cheese, lemon juice, and Worcestershire sauce. Quick, easy, and perfect with crackers or veggies!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 10 servings 1x
- Category: Dips and Spreads, Appetizers, Clams
Ingredients
- 1 can (6.5 ounces) minced clams
- 8 ounces cream cheese, room temperature
- 2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce, or to taste
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch cayenne pepper or a few drops of Tabasco Sauce
Instructions
- Prep the clams. Place a fine mesh sieve over a small bowl and drain the clams. Reserve the clam juice.
- Make the dip. In another bowl, stir or beat the cream cheese until smooth. Add the drained, minced clams and the lemon juice, along with the Worcestershire sauce. Add reserved clam juice a few teaspoons at a time, until the desired consistency is reached. Add the onion and garlic powders, salt, and black and cayenne pepper. Blend thoroughly.
- Chill the clam dip. Cover the bowl and refrigerate for at least 1 hour.
- Serve. Transfer the clam dip to a bowl and surround it with crackers, chips, or vegetables for dipping.
Nutrition
- Serving Size: 3 tablespoons
- Calories: 98
- Sugar: 1 g
- Sodium: 347.2 mg
- Fat: 8 g
- Carbohydrates: 2.4 g
- Fiber: 0 g
- Protein: 4.2 g
This was good but the 1/4 cup of clam juice was too much. It made it too soupy. Next time I’ll add the clam juice little by little and keep it at a thicker consistency.