This simple recipe for Clam Dip was once a popular dip served with either salty Ruffle chips or veggies at some of the swankiest parties you can think of from the 50’s up till it managed to die off sometime during the ’70s.
1-8-ounceCan minced clams, drained, 1/4 of clam juice reserved
1-8-ounceCream cheese softened
¼cupFinely chopped parsleyoptional
2teaspoonsfresh lemon juice
Freshly ground black pepper
Combine diced clams, softened cream cheese, chopped parsley, fresh lemon juice, Worcestershire sauce, a dash of hot sauce, Cajun Seasoning, and pepper to taste, stirring until well blended. Add the reserved clam juice to reach desired consistency.
Place in a plastic lidded container; refrigerate for 2 hours or overnight.
Fresh steam claims may be added to replace the tinned clams.
The Parsley may be omitted as it was not used in the original recipe
The Cajun seasoning may be replaced with salt if desired.
Adapted from Kraft Music Hall Show Clam Dip RecipeAlthough themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.