Skip to main content
Bon Appétit

Clam Dip

2.8

(16)

Clam dip recipe
Photo by Chelsie Craig, styling by Judy Mancini

Look, if you want to cook, shell, and chop a boatload of clams, we support you. But if what you really want is a delicious clam dip that comes together in less than 15 minutes, this recipe is for you.

Recipe information

  • Yield

    8 servings

Ingredients

4

6.5-ounce cans chopped clams, drained

1½

cups sour cream

2

ounces cream cheese, room temperature

4

teaspoons fresh lemon juice

1½

teaspoons Worcestershire sauce

1

teaspoon hot sauce

Kosher salt, freshly ground pepper

¼

cup finely chopped chives

Thick-cut potato chips (for serving)

Preparation

  1. Step 1

    Mix clams, sour cream, cream cheese, lemon juice, Worcestershire sauce, and hot sauce in a medium bowl; season with salt and pepper. Top with chives and serve with chips alongside.

    Step 2

    Do Ahead: Dip can be made 1 day ahead. Cover and chill.

    Step 3

    See the rest of the Feast of the Seven Fishes menu here.

    Photo by Chelsie Craig, styling by Judy Mancini
Explore Bon AppétitDipClamShellfishSeafoodCream CheeseCheeseQuickEasySnackStarterGluten-FreeNut-FreeSuper Bowl
Sign In or Subscribe
to leave a Rating or Review

How would you rate Clam Dip?

Leave a Review

Reviews (16)

Back to Top

  • Awesome!

    • Anonymous

    • 78109

    • 7/7/2021

  • Terrible, no other way to describe it.... Terrible

    • Anonymous

    • Boston, MA

    • 6/4/2021

  • This recipe would benefit from french onion soup mix or beef bouillon powder instead of worcestershire sauce.

    • scott m

    • Seattle, WA

    • 12/8/2020

  • Very disappointing. Consensus was "The Worcestershire sauce ruined it. " It was a wrong flavor for the dip.

    • Shari

    • Peoria, AZ

    • 11/27/2020

  • I wonder if people who are calling this a "soupy mess" drained the clams? I did and let them set in the colander and then dried them with paper towels. This is a delicious recipe that was easy that everyone gobbled up. I have made it three or 4 times and only change was to increase the amount of Tabasco. (We like spicy.)

    • ludovic

    • New York

    • 12/17/2019

  • What a soupy mess! The dip was bland and the addition of Worcestershire sauce was a misstep. After much doctoring and Clearjel, I salvaged the dip. I’ve made many recipes from BA and this by far was the worst.

    • huey1

    • California

    • 12/9/2019

  • Having made clam dip and clam molds many times over the years, one glance at this recipe and I was ????. The proportions on the ingredients seem waaay off to me. Why would you use FOUR 6.5 oz cans of clams for a dip that only has 1 1/2 cups of sour cream and TWO ounces of cream cheese??? Then you add in all the other liquid ingredients and you will have, as one poster described, a SOUPY MESS. This needs at least 8 oz of cream cheese, plus the sour cream and ONE, maybe two cans of clams, well drained, at best, even if you are a rabid clam lover. Reserve your clam liquid and add sparingly if the dip is too thick for your tastes. Otherwise, everything else looks okay.

    • Rose McB

    • Arizona

    • 10/19/2019