Arri London wrote:
> Serene Vannoy wrote:
>>
>> What do you put in clam dip? I did the following (approximately) and
>> while I really like it, James pronounced it "not very clammy" (and he
>> thinks maybe it's the smallness of the clams, rather than having big
>> chunks). More clams? Parsley? What do you recommend?
>>
>> Here's what I did, just kind of winging it:
>>
>> 1 10-oz. can baby clams and most of the juice
>> about 10 oz. cream cheese (1.25 8-ounce bricks)
>> 3 green onions, chopped
>> juice of half a lemon
>> salt and plenty of freshly-ground black pepper
>> a bit of sour cream
>>
>> Help me out?
>>
>> Serene
>
> More clams. That's a heck of a lot of cream cheese for the amount of
> clam solids.

My mother makes great clam dip that is very simple but very effective. I'm
trying to remember what she puts in it....

One 6 1/2 oz can of minced clams, drained (reserve the juice)
lemon juice, maybe 1/2 a lemon, depending
Several dashes of Tabasco
a couple of tablespoons of grated fresh onion (maybe half a small onion)
cream cheese, probably 8 oz

Beat together everything above using a hand or stand mixer, adding reserved
clam juice to achieve desired degree of fluidity. It is very nicely clammy.
I think a key point is to not put in so much other stuff that you can't
taste the clams. Also, minced clams will result in more clam flavor
throughout than whole baby clams.