Monday, February 25, 2013

Clam Dip - Party Appetizer

My latest groovy party appetizer is a hand-me-down one from the 1950's, when Beat poetry, beehive hairdos and martini lunches were in vogue. And while it may look bland, my Clam Dip is actually quite flavorful -- loaded with clams, swirled into seasoned cream cheese. Just lay out a bowl with celery, carrots or your favorite cracker, and watch the crowd close in. (I made this for my Oscar party and received a standing ovation...okay, a bevy of compliments.)


The ingredients list is short, the preparation is simple, plus The 99 Cent Chef's Clam Dip recipe can be made well ahead of time, when refrigerated. I got a can of minced clams, a block of cream cheese, onion, Worchestershire sauce, mayo and garlic from my local 99c only Store. So this appetizer is certainly cheap enough.


I'm always looking for an excuse to use canned clams. They are perfect in a pasta, creamy chowder or topped on a pita pizza (click on names for recipes.) Although fresh clams are the best, this tinned seafood still retains it's pleasingly pungent mollusk flavor.

So for all you swinging Mad Men and Women out there, cook up a retro Space Age era Clam Dip by the cool cat 99 Cent Chef.



Ingredients (enough for 2 couples)
  • 1 can of clams - about 6.5 ounces. Drain but reserve a tablespoon of clam juice.
  • About 8 ounces of Philadelphia Cream Cheese - softened to room temperature.
  • 2 tablespoons of mayo - light or regular. I've tried it with sour cream as well.
  • 1 teaspoon of Worchestershire Sauce
  • 1 green onion - optional. Chopped, including the green stem. Okay to substitute with 2 tablespoons of chopped white, yellow or red onion.
  • 1 teaspoon of chopped garlic
  • 1 tablespoon clam juice
  • Pepper to taste - clams are salty enough for me.
  • Serve with toast, crunchy veggies or favorite chips.


Directions
Chop one green onion, including green stem, but discard the root end and any wilted or brown stem parts. Mince garlic or use chopped garlic from a jar. Chop clams if they are whole. (I used minced clams from a can.)


In a bowl add softened cream cheese. Next blend in mayo, clams, 1 teaspoon clam juice, onions, garlic and Worchestershire Sauce. Mix well and finally season with pepper to taste (optional.)


Refrigerate until ready to serve. I baked some bread wedges to serve (drizzle on olive oil and some minced garlic for extra flavor,) but you could also use any favorite cracker, chip, or browned bread from your counter-top toaster.


Veggies like celery, carrots, broccoli, bell pepper or any favorite crunchy veggie is a healthier way to use the 99 Cent Chef's Clam Dip.


And for a large party you can easily double or triple the recipe ingredients. For our Oscar party I used half cream cheese and half sour cream (instead of mayo) -- was very good and creamy.

4 comments:

Louise said...

I don't think I've ever had clam dip. I make linguini and clams all the time. I guess I'll have to try this. Thanks
Cheers,
Louise

Kimsue said...

Hi Billy,
I grew up with this dip, but never got my mom's recipe before she passed away. Thanks for the recipe!
Kimsue

Billy Vasquez said...

hi Kimsue, don't know how close this recipe is to Mom's but it's a good one ;-p

Kristin said...

Your recipes sorta make me feel like how I do when I eat pizza flavored combos - gross, processed, cheap, yet strangely satisfied with deliciousness. Great pictures and videos and stuff :)
pescetarianliving.blogspot.com

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