Clam Dip

Cream Cheese: Let the cream cheese soften before mixing. Cold cream cheese will leave lumps and make the dip harder to blend.
Clams: Use minced canned clams and do not rinse them. Let them drain naturally rather than pressing them dry so they retain their flavor and tenderness.
Clam Juice: Begin with 1 tablespoon of the reserved clam juice, then add only 1 teaspoon at a time as needed. You want the dip creamy and scoopable, not loose or runny.
Texture: A little texture from the minced clams is part of what makes this dip good, so smooth the cream cheese before folding in the clams and do not overmix the finished dip into a paste.
Make Ahead: This dip is better after chilling for at least an hour and can be made a day ahead. Stir before serving.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Keep the dip cold during serving and do not leave it at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F.
Serving Suggestions: Serve with Cheese Crisps , Cheesy French Bread , Deviled Eggs, or Classic Macaroni Salad .

Name: Clam Dip
Prep time: 10 min
Total time: 70 min
Yield: 8 servings
Ingredients: 1 package cream cheese; 2 cans minced clams; 1 tablespoon lemon juice; parsley; paprika; lemon

Give this clam dip a long chill before it meets the crackers. The cream cheese firms around the briny clams, while lemon keeps each scoop fresh.

By Betty Lou Gardner1 hr 10 minUpdated 2026-08-25

This Clam Dip is exactly the kind of old-school appetizer that makes sense the second you set it out. It is creamy from the softened cream cheese, pleasantly briny from the clams, and brightened just enough with lemon juice so it does not feel flat. Serve it cold with Ritz crackers, potato chips, toasted bread, or crisp vegetables and it will disappear faster than you think.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I think clam dip is best made early in the day so it has time to get good and cold. I never pour in all the clam juice at once, because every package of cream cheese softens a little differently. I add just enough to make it easy to scoop, then I stop. Ritz crackers are the favorite in our house, though a good sturdy potato chip never hurts anything.