Clam Dip

Clam Dip

• 1 package cream cheese — 8 oz, softened
• 2 cans minced clams — 6.5 oz, drained, juice reserved
• 1 tablespoon lemon juice

Garnish

• parsley — chopped
• paprika — ground
• lemon — wedges

1. Drain the Clams: Set a fine-mesh strainer over a small bowl. Pour the clams into the strainer and let them drain for 2 to 3 minutes without pressing them dry. Reserve the clam juice.2 cans Minced clams
2. Mix the Dip: In a mixing bowl, combine the softened cream cheese and lemon juice. Mash and stir with a fork until the cream cheese is mostly smooth, then fold in the drained clams until evenly distributed. Do not overmix; the dip should retain a little texture.8 oz Cream cheese, 2 cans clams, 1 tbsp lemon juice
3. Adjust the Texture: Stir in 1 tablespoon of the reserved clam juice. Continue adding clam juice 1 teaspoon at a time only as needed, stopping when the dip is thick, creamy, and easy to scoop but still holds a soft mound.Reserved clam juice
4. Chill: Cover and refrigerate for at least 1 hour, until thoroughly cold and slightly firmer. Stir once before serving.
5. Serve: Serve cold with Ritz crackers, sturdy potato chips, toasted bread, or crisp vegetables. Garnish with chopped parsley, a light dusting of paprika, and lemon wedges if desired.Parsley, paprika, lemon wedges