Nueva York Clam Dip

A SINGLE chipotle pepper in adobo sauce, minced, is enough to turn up the heat on this otherwise standard clam dip. Chopped cilantro, lime juice, and a garnish of festive red pepper and green scallions add extra zing.

I can’t remember where this recipe came from. Chances are I got it from relatives down in Arkansas, who, despite being landlocked, know their football and their clam dips. Put this out at your Super Bowl party and I guarantee you’ll be throwing flags as you watch your guests lick the bowl before half-time.

18 littleneck clams or 6 razor clams
1 can of Rainier (Miller High Life is acceptable)
4 slices bacon, chopped
3 tbsp onion, finely chopped
2 cloves garlic, minced
8 oz cream cheese, at room temperature
3 tbsp sour cream (or Mexican crema)
3 tbsp cilantro, chopped
Juice of half a lime
1 chipotle pepper in adobo sauce, minced
1/2 red pepper, diced
scallions, sliced for garnish
hot sauce to taste

1. With littleneck clams, steam open in beer, reserving 2 tablespoons of broth; if using frozen razor clams, thaw out and similarly save 2 tablespoons of liquor. Chop clams.

2. Fry bacon in skillet, then remove to paper towel with slotted spoon when crispy. Saute onion and garlic in bacon fat for a minute or two, then spoon into serving bowl. If using razor clams, saute in remaining fat for 5 minutes and add to bowl.

3. Whisk together softened cream cheese and sour cream in same bowl with clams, reserved clam juice, onions, garlic, bacon, cilantro, lime juice, chipotle pepper, half of diced red pepper, and a few dashes of hot sauce. Garnish with remaining diced red pepper and sliced scallions.

Yields about 2 cups.

4 thoughts on “Nueva York Clam Dip

  1. TroutGirl

    FANTASTIC RECIPE!!! Made it Christmas morning. I had a stash of frozen softshell clams and Empire clam (Coos Bay, OR) bits from some of the really great low tides in early July. I don’t know if the quantity was right according to your recipe. It was about a cup of clam bits.

    I was worried the peppers would overwhelm my lovely clam flavor, but proceeded according to the recipe. It was just perfect. The chipotle comes on slowly after the initial sweet clam flavor.

    The dip was made up, refrigerated from 10am until about 11:30 and it was devoured by 1pm.

    I’m definitely marking those tides on my calendar and making sure I’m putting away more clams. MMMMMMMM.

    Reply
  2. Finspot

    TroutGirl (is that the same TroutGirl from Burning Pram???), I’m thrilled the dip worked out so well for you. I was a little worried about the one chipotle pepper too; those suckers are hot! But as you say, the flavors marry well. Enjoy your low tides–I’m hitting the littleneck clam beds tomorrow…

    Trixi, I snuck that in there for you. Thx for paying attention!

    Reply

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