Carol’s Clam Dip – A Holiday Tradition

For as long as I’ve been with The Hubby (over 18 years), his mom has always made clam dip for Thanksgiving and Christmas.  Since she doesn’t live nearby, we don’t usually see her for both holidays each year.  The Hubby usually comes through and makes a similar version, but it is never as good as his mom’s. 

This summer my mother-in-law and sister-in-law were visiting – we decided to make a batch then too.  We were all together – figured it was a good time to enjoy some.  Whenever my sister-in-law is around, we always have to make two batches, one with onions, one without.

I have learned over the years that making this dip is all about taste testing.  The measurements below are not perfect.  This is tasted and the ingredients are adjusted along the way as well as after it has had time to sit in the refrigerator. 

We also have two chip varieties preferred by each family member as well, Ruffles Original and Baked Ruffles.  This dip could be served with crackers or even veggies as well, but our family tradition is Ruffles. 

I hope you’ll serve this as an appetizer at your Holiday table this season and come back to this post to tell me about it!

Carol's Clam Dip
Serves 4
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  1. 16 oz. cream cheese, softened (we use 1/3 lass fat (Neufchâtel cheese)
  2. 6.5 oz. can of minced clams (not drained)
  3. 1 tablespoon Worcestershire sauce
  4. 1 tablespoon mayonnaise
  5. 2 teaspoons of hot sauce
  6. 1/2 teaspoon of lemon juice
  7. 1/2 medium Vidalia onion, minced
  8. Small amount of milk
  9. Ruffles potato chips
  1. Cream the cream cheese in a bowl with a hand mixer.
  2. Add almost all of the clam juice and continue blending until you have a nice, smooth consistency.
  3. With a spatula, start adding the other ingredients and blending by hand as you go.
  4. Add mayonnaise, Worcestershire sauce (to taste), hot sauce (to taste). Stir.
  5. Add a little milk as needed to get a creamy consistency.
  6. Add chopped onions, stir again.
  7. Add the clams and stir gently.
  8. Use a small amount of milk again, as needed to get to a creamy consistency.
  9. Lastly, add the lemon juice (to taste) and blend.
  10. Do a taste test now.
  11. Cover and refrigerate at least an hour.
  12. Taste again and add more of the ingredients until it tastes just right.
  13. You’ll likely need to add more milk as well as it will thicken in the fridge.
The Bubbly Hostess
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