Creamy Clam Dip
Canned minced clams team up with cream cheese to make this savory creamy clam dip. Serve the dip with crackers or chips.
This creamy clam dip comes together quickly with simple pantry ingredients and is always a hit at parties and gatherings. The combination of cream cheese, lemon, Worcestershire sauce, and spices gives it great flavor without much effort.
Canned minced clams make this dip especially convenient, and it chills beautifully ahead of time. Serve it with chips, crackers, or vegetables for a classic appetizer that guests always enjoy.
What You’ll Like About This Dish
Quick to make. Comes together in just a few minutes with no cooking required.
Great flavor. Cream cheese and clams make a smooth, savory dip with a hint of lemon.
Make-ahead friendly. Perfect for preparing earlier in the day or the night before.
Easy to scale. Double the recipe when you need a larger batch for parties.
Ingredient Notes
- Canned minced clams: Drain well and reserve some juice for thinning and flavor.
- Cream cheese: Softened cream cheese blends smoothly and creates a creamy base.
- Lemon juice: Brightens the dip and balances the richness.
- Worcestershire sauce: Adds depth and savory flavor.
- Onion and garlic powders: Provide seasoning without adding texture.
- Parsley: Fresh parsley adds color and freshness.
- Salt and pepper: Season to taste once the dip is blended.
- Hot sauce or cayenne: Add a little heat if you like a spicier dip.
Steps to Make Creamy Clam Dip
- Drain the clams and reserve a small amount of the clam juice.
- Combine cream cheese, lemon juice, Worcestershire sauce, and seasonings in a bowl.
- Beat until smooth and well blended.
- Stir in the chopped parsley and clams.
- Taste and adjust seasoning with salt, pepper, or hot sauce.
- Transfer to a serving bowl and chill until ready to serve.
Tips
- Soften the cream cheese for easier mixing and a smoother dip.
- Drain the clams thoroughly so the dip doesn’t become watery.
- Chill the dip long enough for the flavors to blend.
- Add a splash of reserved clam juice if you prefer a looser consistency.
Recipe Variations
- Spicy version. Add extra hot sauce or a pinch of cayenne for more heat.
- Herb-forward. Stir in dill, chives, or additional parsley for a fresh flavor.
- Smoky twist. Add a dash of smoked paprika for depth and color.
- Lighter dip. Substitute part of the cream cheese with sour cream for a softer texture.
Serving Suggestions
- Serve with potato chips, crackers, or toasted baguette slices.
- Add fresh vegetables like celery sticks, cucumbers, or bell pepper strips.
- Pair with a seafood-themed spread or holiday appetizer table.
- Chill until ready to serve—this dip tastes best cold.
How to Store
Refrigerate: Keep the dip covered and refrigerated for up to 3 days.
Stir before serving: The dip may firm up after chilling; give it a quick stir to smooth it out.
Freezing is not recommended: The texture will change after thawing.
Creamy Clam Dip
Ingredients
- 12 to 16 ounces clams, minced, I used 2 6.5-oz cans
- 16 ounces cream cheese, softened
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce, scant
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 tablespoons parsley, chopped; Italian flat leaf
- Kosher salt and pepper, to taste
- Hot sauce or cayenne pepper, to taste
Instructions
- Place a mesh sieve over a bowl and drain the canned clams. Reserve 1/4 cup of the clam juice and pour it into a large mixing bowl.
- To the mixing bowl, add the cream cheese, lemon juice, Worcestershire sauce, and onion and garlic powders. Beat with an electric mixer until well blended.
- Add the parsley and clams to the cream cheese mixer and stir to blend. Taste and add salt, pepper, and hot sauce, as desired.
- Transfer the clam dip to a bowl; cover and chill until serving time.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
