Bar Clam Dip Food

THE BEST CLAM DIP RECIPE EVER

Steps:

• In a medium sized bowl, mash softened cream cheese with a fork until soft and creamy. Slowly add in 1 tablespoon of clam juice while mixing with fork and cream well. Add lemon juice and Worcestershire sauce.
• Add green onion and clams to mixture. Add a few dashes of Tabasco to taste. If mixture seems thick, add remaining clam juice in one tablespoon increments to desired consistency. Serve with potato chips or refrigerate for up to 2 days.

CLAM DIP

Steps:

• In a mixing bowl, beat cream cheese with 2 Tbsp clam juice, sour cream, Worcestershire sauce and hot sauce. Stir in clams, garlic, parsley and pepper.
• Serve immediately or chill.
• Serve with veggies and/or crackers.

THE BEST CLAM DIP YOU WILL EVER EAT

Steps:

• In a medium size mixer bowl blend the cream cheese and sour cream until smooth. Add remaining ingredients and stir until well blended. Chill, garnish with fresh parsley and serve with your favorite ridged potato chip and a vegetable platter.

CLAM DIP

Steps:

• In a bowl, beat cream cheese, mayonnaise, lemon juice and garlic salt until smooth. Fold in clams and onions. Chill. Serve with vegetables, crackers and/or chips.

BAKED CLAM DIP

Steps:

• Preheat oven to 375 degrees. Stir together cream cheese and sour cream in a medium bowl until smooth. Stir in clams and liquid, Worcestershire, shallot, cayenne, and 1/4 teaspoon salt until combined. Transfer mixture to a 2 1/2-to-3-cup baking dish.
• Bake until bubbly and top is golden brown in spots, about 30 minutes. Serve warm, sprinkled with cayenne, with potato chips.

CREAMY CLAM DIP

Steps:

• In medium bowl, mix cream cheese, mayonnaise, lemon juice and garlic until smooth. Stir in clams, salt, pepper and Worcestershire sauce. Serve immediately, or refrigerate until ready to serve.
• At serving time, spoon into serving bowl; sprinkle with parsley. Serve with pita chips.

MEXICAN CLAM DIP

Steps:

• Beat cream cheese in large bowl until smooth. Mix in salsa, chilies and cilantro. Add clams and blend well. Season dip to taste with salt and pepper. Transfer to ovenproof dish. (Can be prepared 1 day ahead. Cover; chill.)
• Preheat oven to 350°F. Bake dip uncovered until heated through and bubbling around edges, about 35 minutes.
• Place bowl of dip on platter. Surround with chips and serve.

EASY AND QUICK CLAM DIP

Steps:

• Stir cream cheese and clams together in a bowl. Add reserved liquid in small amounts and stir until cheese is thinned to your desired texture; season with celery salt. Dust the top of the dip with paprika just before serving.

CREAMY CLAM DIP

Steps:

• Mix together the clams, cream cheese, Worcestershire sauce, garlic, lemon juice, and onion juice until evenly combined. Thin the mixture to your desired consistency by stirring in the clam juice.

BAR CLAM DIP

Steps:

• Drain bottled bar clams and reserve broth, set aside. Chop the bar clam meat and reserve. In a small saucepan over low heat, reduce by half the bar clam broth. Remove and chill. In a blender, add clam meat, cream cheese, lemon juice, garlic, Worcestershire sauce, chilled broth, sour cream and process. Adjust seasoning, if you find dip too thick, dilute with milk. Serve with a variety of vegetables and bread.

CREAM CHEESE CLAM DIP

Steps:

• In a blender or food processor, combine the first six ingredients; cover and process until smooth. Serve with crackers and vegetables.

CLAM DIP IN A BREAD BOWL RECIPE - (4.6/5)

Steps:

• Slice top of loaf, saving the top, and tear out the insides to hollow the loaf, leaving about 1 inch of bread all around the bowl. Mix all ingredients together and pour into loaf. Put top back on and wrap tightly in heavy foil. Bake at 250 degrees for 3 hours. Let set at least 20 minutes, so it won't be too runny. It's best after an hour, still warm but firm. I've taken it to the office and had it at break time (approx 3 hours after it came out of the oven) and it was great. Can be eaten cold as well.