It’s not just a euphemism for saying a bad word or two anymore; it is actually a pretty darned tasty way to add flavor and interest to your munchies menu.
I have a pretty nice (wicked good, actually) recipe for clam dip here on this blog thing-y; but this one is better.
Why? Mebbe it’s the cream cheese, or mebbe it’s the hotness sauce (store bought or your own chile sauce will work fine), or, mebbe I just really like clam dip, and totally should make it more often.
this is wicked great, and I think you should make it; with chips, dolloped into endive leaves, with celery and or carrots and peppers, it’s all good, and pretty simple, too.
•4 oz cream cheese, softened
•1/2 cup mayonnaise
•2 tbsp chopped sweet onion
•2 tbsp chopped celery
•2 cans clams, drained, but save the juice
•1 tbsp hotness or chili sauce
•1/2 tsp dried parsley
•1/4 tsp Cayenne
•1/4 tsp white pepper
•1/4 tsp coarse sea salt
•1 tbsp clam juice
•Spritz of fresh lemon juice
Soften the cream cheese in a large mixing bowl, then add the mayonnaise and mix together until smooth.
Stir in the clams, onion, celery, hotness sauce, dried parsley, Cayenne, and white pepper until nicely mixed.
Give it a taste.
Stir in the sea salt, if you think it needs it, then taste again.
Stir in reserved clam juice and a bit of freshed squeezed lemon juice to taste, then cover and stash in the fridge for at least a few hours, or – you know the drill here – overnight, to allow the flavors to blend.
Serve with chips and assorted raw veggies – don’t discount how very, very good this is scooped up in an endive leaf.
Go ahead, set aside the onion dip…
clam is where it’s at, baby!