My Mom's "Happy as a Clam" Dip
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- 8 oz
- cream cheese, room temperature
- 6 1/2 oz
- can of minced clams
- 1 medium
- clove garlic, minced
- 1 tsp
- lemon juice
- worcestershire sauce (optional)
- 1-2 dash(es)
- kitchen bouquet
- freshly ground black pepper
1Soften cream cheese. I usually take the package out of the box and let it sit on the sideboard for about an hour or until its very soft. After it is softened, I remove it from the package and put it in a 1qt. glass mixing bowl. I then mash it with a fork to separate it.
2Add clams and mix with cream cheese until all the lumps are gone. If you cannot get rid of all of the lumps, it means the cream cheese is not soft enough and using an electric mixer on low speed for two or three minutes should get rid of all or most of the lumps.
3Add garlic, lemon juice, pepper, and kitchen bouquet and stir until all is mixed well. Cover and let chill in the fridge for about an hour or until you are ready to serve.
4When you are ready to serve your clam dip, spoon a small portion into a dip bowl and enjoy.
Optional: Sometimes when I want a little extra tangy flavor, I will add one extra teaspoon of lemon juice and one teaspoon of worsteshire sauce.