Difference between revisions of "Recipe:Cream Cheese Clam Dip"

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[[Solstmas Recipes]]
 
[[Solstmas Recipes]]
  
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Probably should be renamed Cream Cheese Clam Dip Lincoln
  
 
  2 packages cream cheese (or 1 neufchatel, one cream)
 
  2 packages cream cheese (or 1 neufchatel, one cream)
  2 cans chopped clams (drained, but keep a little)
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  3 cans chopped clams (drained, but keep a little)
 
  2 tblsp mayonnaise
 
  2 tblsp mayonnaise
 
  2 tblsp red (hot) salsa brava
 
  2 tblsp red (hot) salsa brava
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(From memory, needs verification)  
 
(From memory, needs verification)  
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Sunrise Variant: 4 cans clams, 1-2cups chopped parsley
  
 
Mash and mix thoroughly.  Let stand until you can get the chips.  
 
Mash and mix thoroughly.  Let stand until you can get the chips.  

Latest revision as of 10:53, 20 November 2008

Solstmas Recipes

Probably should be renamed Cream Cheese Clam Dip Lincoln

2 packages cream cheese (or 1 neufchatel, one cream)
3 cans chopped clams (drained, but keep a little)
2 tblsp mayonnaise
2 tblsp red (hot) salsa brava
1/2-1 cup chopped fresh parsley
1/4 cup chopped green onions / scallions
2 tsp Worchestershire sauce
1 tblsp dry mustard or ground mustard seed

(From memory, needs verification)

Sunrise Variant: 4 cans clams, 1-2cups chopped parsley

Mash and mix thoroughly. Let stand until you can get the chips.

Serve with a strong potato chip (ridged) and/or sturdy corn chips.

The thickness/density of the dip is mostly set by two things: mayonnaise and clam juice. Once the dip is done, depending on personal taste and temperature, whether the parsley was wet or not, or whether you're making a multi-package batch, decide whether the dip should be softer. If so, a little clam juice or a little more mayonnaise is added.