Clam Dip
Servings
6Serving size
about 1/4 cupThis recipe can easily be multiplied and keeps well, tightly sealed in the refrigerator, 3-4 days.
Ingredients
| 1/2 cup Water |
| 12 medium Fresh clams |
| 2 tsp.. Unsalted butter |
| 1 clove Garlic, raw (minced) |
| 2 Large Shallots, raw (finely minced) |
| 2 Tbsp. Reduced fat sour cream |
| 2 ounces Reduced fat cream cheese |
| 1 to taste Black pepper |
Instructions
When the water boils, add the clams.
When the clams open, remove from the pan and set aside to cool. Remove the clams and chill in the refrigerator.
Pour the clam broth through a fine mesh strainer and set aside.
Place the butter in a medium skillet over medium high heat.
When it is melted, add the shallots and cook, stirring frequently, until softened - about 10 minutes.
Add the reserved clam broth and increase the heat to a simmer. Reduce until there is only about 2 tablespoons of liquid remaining.
Remove and place in a food processor fitted with a steel blade along with the sour cream, cream cheese, and pepper.
Pulse gently until the shallots are slightly blended into the cream cheese.
Add the clams to the food processor and pulse gently until well blended.
Chill.
Serve cold or reheat gently.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Clam dip used to be made with canned clams and some cream cheese. Unfortunately canned clams tend to taste like rubber bands.
What a waste! A can of clams costs about the same as a dozen fresh clams and it takes only a few more minutes to make clam dip from fresh clams. The flavor is real clams and the texture is not rubbery. Make this for your next party – your friends will love you for it. It’s best served with veggies or bland crackers so that the clam flavor really comes through.