Clam Dip

16 May


This clam dip is a traditional Ince family favorite and was served by my grandmother, my mother, all my aunts, and now by me and my cousins. It’s a staple appetizer at every family gathering. Decadently thick and creamy, this dip will be gone before you know it, so make a lot!


Preparation Time: 20 minutes
Cooking Time:


Clam Dip

  • 1 lb. cream cheese (Grandmama says Philadelphia is best commercial brand)
  • 1 can minced clams
  • 1 or 2 cloves of garlic
  • 1 tsp. fresh lemon juice
  • 1 tsp. Worcestershire sauce


  • Cream softened cream cheese with electric beater or Cuisinart.
  • Slowly add juice from can of clams until it is soft, but not runny. (Clams will add liquid as will lemon juice and Worcestershire sauce).
  • If using electric beater, crush garlic in garlic press. If using Cuisinart, add cut up garlic to cheese and whirl with chopping blade).
  • Add lemon juice and Worcestershire sauce. Mix.
  • Add clams last, and if using Cusinart use blade very carefully so that clams are not pureed.
  • Chill to marry flavors.

Serving Suggestion:
Serve with Frito Scoops (that’s what Grandmama always did).

Chef’s Tip:
I suggest doubling this recipe for large gatherings.

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Posted by on May 16, 2011 in Appetizers, Dips



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