Clam Dip With CruditÉs And Chips Food

Clam dip has been around the party scene for a long time. This classic recipe is used by many American cooks at many different types of gatherings.

Provided by Miss Annie

Categories     Cheese

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

• Ingredients

Clam dip has been served for decades in my family at every gathering since I can remember. If we are planning on getting together someone always will the favored appetizer along with a big bowl of chips and a platter of fresh cut vegetables for dipping. I believe that through several generations of my family's honest group clam dip critiques this recipe has reached a level of perfection that no other clam dip around can boast.

Provided by AKgalleygal

Categories     Mixer

Time 10m

Yield 3 cups, 16 serving(s)

Number Of Ingredients 11

• Ingredients

A sure-fire way to get the kids to eat their vegetables-and chips, of course.

Yield Makes 12 servings

Number Of Ingredients 7

• Ingredients

My family has been making this dip for generations. Easy and quick to make, but always a crowd favorite. Usually I have to double the recipe for a party.

Provided by Fitz

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 10m

Yield 5

Number Of Ingredients 4

• Ingredients

Nutrition Facts : Calories 213.1 calories, Carbohydrate 3.1 g, Cholesterol 74.6 mg, Fat 16.5 g, Protein 12.9 g, SaturatedFat 10 g, Sodium 241.6 mg, Sugar 0.1 g

Make and share this Clam Dip recipe from Food.com.

Provided by Parsley

Categories     < 15 Mins

Time 10m

Yield 2 cups dip

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 601.8, Fat 47.4, SaturatedFat 28.9, Cholesterol 199.1, Sodium 486.3, Carbohydrate 10.8, Fiber 0.3, Sugar 0.5, Protein 33.4

Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn't get fresh clams to steam and chop, a can or two from the supermarket would do just fine. (That's still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe. The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.

Provided by Sam Sifton

Categories     dips and spreads, appetizer

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 8

• Ingredients

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 12 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 207 milligrams, Sugar 2 grams, TransFat 0 grams