I was putting munchies together for our February Game Night Gathering, and came across a can of clams in the cupboard.
Hmmmmm.
WHAT, exactly, did I buy a can of clams for? I like a nice chowder as much as the next guy, but for THAT, I’d try to find a pint or so of fresh clams at Captain Porky’s – my people did not shuck their clams, they had them shucked. Likewise, I will not attempt whole lobster at home, because I KNOW I would end up with a decidedly not-cuddly pet, and lose my bath tub to boot.
Anyway, back to this can o’ clams…
Something had to be done; and it seemed a dip would be just the thing. My friend Penny makes a mighty fine clam dip, but she was at work; so I went to, of course, da Google!
Someone named Pete via cooks.com provided this recipe, which is now Rich’s favorite dip; make it and prepare to thank Pete for a job well done in dip-dom.
INGREDIENTS
•1 can (6.5 oz.) minced or chopped clams, drained
•1/2 cup sour cream
•1/4 cup mayonnaise
•1 tsp Tabasco (Tabasco Chipotle is nice, too)
•2 tbsp dried minced onion
•1 tsp dried chives
•Salt and pepper to taste
Mix clams, sour cream, mayonnaise, Tabasco, onion and chives together. Season with salt and/or pepper to taste, cover and chill for a few hours or (best) overnight.
Great with regular chips, and surprisingly yummy with blue corn tortilla chips.