Smoky Clam Dip

Smoky Clam DipHoly smack-a-roly, I can’t believe that I’ve never put a clam dip recipe on here! It could be an oversight or simply because I find dips to be problematic. There are so many things to consider: spicy or not spicy; baked or not baked; base combination–cream cheese, mayo, sour cream; and the ever present herb/condiment combos for flavor.

I truly believe that you could throw almost anything into a cream cheese and/or sour cream base and voila, you have a dip.

About 3.5268 seconds of thinking and I had solved my clam dip issue. I wanted it cool and spicy. Or not spicy. But definitely cool. And maybe with a smoky flavor. I am all about making smoky foods as witnessed by Smoky White Bean Chicken Chili and Malt Vinegar Oven Fries and Smoky Pinto Bean Chili and Chicken Cordon Bleu Casserole and Smoked Gouda, Bacon, and White Truffle Butter Mac and Cheese and Savory Mashed Potatoes and Shake and Bake Trump Chicken and several more things, but I’ll stop here because I suspect that your eyes have completely glazed over by now.

Smoky Clam DipThe recipe that I ended up creating is quite tasty. The degree of heat and smokiness is very flexible, relying on the amount of chipotle hot sauce that is added.

There are several varieties of hot sauce on the market that have a good chipotle flavor. I prefer Cholula brand because…well…just because it tastes the best to me. I do like it better than Tabasco because the heat factor is not as sharp. I don’t mind heat, but the heat from different types of peppers hits the tongue and mouth in various ways.

What I am saying is probably not making much sense. I’ll have to think about a better way of explaining heat from peppers. Sure, I’ll get around to doing that real, real soon. Ummhmm, I’ll get right on it.

While I’m fixating on that hot pepper explanation, here’s the recipe for a great little clam dip.

Smoky Clam Dip

Smoky Clam Dip

Yield: Makes approximately 1 3/4 cups

Recipe by Terri @ that's some good cookin'

Ingredients

  • 1 (8 ounce) block cream cheese, softened
  • 1/2 cup sour cream
  • 1 (6 ounce) can minced or chopped clams
  • 2 tablespoons minced green onions
  • 2 teaspoons chipotle flavor hot sauce (I used Cholula brand)
  • 1 teaspoon lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon seasoning salt
  • chives or green onion tops for garnish

Instructions

  1. With an electric mixer or by hand, blend together the softened cream cheese and the sour cream until smooth.
  2. By hand, stir in the remainder of the ingredients except the garnish.
  3. Chill, covered, for at least an hour to allow flavors to blend. Garnish as desired prior to serving.

Notes

For additional heat, add a pinch of red pepper flakes. For additional smokiness and heat, use a pinch of chipotle chile powder, to taste, or increase the amount of chipotle flavor hot sauce. Chipotle chile powder will increase the heat and smoky flavor without adding additional liquid to the dip. For additional smokiness without adding more heat, use a sprinkle of smoked paprika, to taste.

http://tsgcookin.com/2013/02/smoky-clam-dip/

 

Smoky Clam Dip

You may also like:

Caramelized Onion Dip
Caramelized Onion Dip
Best Crab Dip Ever
Best Crab Dip Ever
Baked Artichoke Dip
Baked Artichoke Dip

 

 

Comments

  1. says

    I have never eaten clam dip. I think I have only had clams in chowder. ๐Ÿ™‚ This looks like a great game day idea. ๐Ÿ™‚ Hope you are having a wonderful weekend. ~ Ramona ๐Ÿ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *