Grandmama

Grandmama served clam dip at every family gathering, but if she had a lot of company over, she also served crab dip or spinach dip.  This crab dip recipe is from Grandmama’s sister, my mother’s Aunt Ann who lived in Sonoma, California during her younger years.

Grandmama often talked to me about how beautiful her sister was. When I was young, Mom would take me and Gabe to visit Aunt Ann in Old Lyme, Connecticut and sometimes she would stay with us in Cambridge. Aunt Ann had a hard life and she died from emphysema when I was in seventh grade. I remember the look on Mom’s face when Grandmama called to tell her the news. That was the first time I lost someone close to me.

Preparation Time:
Cooking Time: 15-20 minutes

Ingredients:

• 1 lb. cream cheese
• 4 Tbsp. milk to soften
• 4 Tbsp. green onion, chopped
• 1 can crab meat ( 7 ¾ oz.) or ½ lb. fresh
• ½ tsp. salt
• Dash of pepper 

Instructions:

• Mix all ingredients using an electric beater or mix by hand. If you use a Cuisinart or blender, the onions turn it green and the crab gets lost.
• Bake at 375 degrees for about 15-20 minutes, until it is just barely golden brown on top.

Serving Suggestion:
Serve with melba toast.

Grandmama

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: N/A

Ingredients:

• 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

Instructions:

• 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.