I’m not too sure that there is a large crowd anywhere screaming for Clam Dip. What I do know is that anyone that ever tried this recipe couldn’t put it down. I swear to you that my son, of only 16 months of age, flat out ignored the potato chips and full on scooped the Clam dip out with his fingers and shoveled that creamy delight right into his little mouth, one hand full at a time. The secret to this party dip is literally in what I call, “The Miracle of Clams”! If you are wondering what this means then I should explain.
The Miracle of Clams isn’t just in their ability to make Pearls, it’s in their flavor, and in their very being and the way they live and function. They are a very clean and tighty creature. If you could dare say that they have good Hygiene, then that’s what they have. And I believe that makes for a great recipe. Think about it. What’s the first thing you do before you start cutting your vegetables? You wash, rinse and clean them off, right? Of course you do. No one wants dirt and soot in their food and anyone with common sense keeps a clean house as well. Well, these little Clams do the same exact thing. They clean everything. And with a little help from my Clam Dip recipe, they’ll clean your pallet too!
Clam Dip Ingredients:
1 pkg Cream Cheese
1 can Chopped or Minced Clams with Juice
1 chopped Garlic Clove
1 chopped Green Onion
2 tbsp diced Bell Pepper (I use Red for color)
1 tsp fresh chopped Parsley
1/2 tsp Black Pepper
Bacon Clam Chowder just makes sense, doesn’t it? I know this soup is most appreciated in the colder months of the year, but I just couldn’t resist. Personally I could have it prepared like this anytime and still love it. Also, there’s just something about putting a hot chili or creamy soup in a large toasted bread bowl that just screams, “Let’s Eat”! So if you’ve got this on the menu when I sit down to eat, you know what I’m ordering.
This Clam Chowder, in my opinion, is much more flavorful than standard recipes. The three most important ingredients in this soup that really make it pop are the onions, the clam juice and of course our beloved, Bacon. These ingredients make the Clam Chowder unmistakably delicious. It’s true, the only other vegetable I add are chopped Russet Potatoes, but I find the extra addition of Celery and Carrots aren’t necessary, in order to bring the full color and flavor of this recipe about. Though you are more than welcome to add them if you’d like, it really doesn’t matter. It’s just a personal preference, that’s all. I think you could even get away with adding corn if you wanted to.
Clam Chowder Ingredients:
4 strips of bacon sliced into 1/4 pieces
1/2 Chopped Onion
1 tsp Sugar
2 tbsp Butter (Salted or Unsalted)
2 tbsp White Wine (Cooking Wine or Red Wine is fine)
1/2 cup Flour
2 cans of minced clams with juice
1 qt Heavy Whipping Cream
2 Chopped Russet Potatoes (or your favorite)
1 tbsp Black Pepper
Salt to taste
2 tbsp Fresh Chopped Parsley
Absolutely Babysit this soup. It’s very temperamental, in my opinion. On Medium High heat, cook your bacon and onions. Season with a shake of black pepper and add the sugar to help caramelizing the onions. Then add the butter and Cooking Wine. Once that has melted, stir in the flour and almost immediately add the clams. The cream will follow shortly after, a half cup at a time to start, then bring to a light boil, stir and add another half cup. Once half of the quart of cream has been added, you can add the rest all at once. Stir really well, then taste it for seasoning, then add the pepper and your taste for salt. Now the potatoes can go in and you can reduce the heat to a simmer, stirring frequently. It’s very important to keep from burning the bottom. Using a thicker pan will help this tremendously. Once the potatoes are cooked, 10 to 15 minutes, add the parsley and serve your Clam Chowder in a bowl, cup or toasted bread bowl.
Littleneck Steamed Clams in a Lemon Garlic butter Sauce served as an appetizer with chopped Parsley.
Steamed Clams are Amazing
Steamed clams have become one of my favorite appetizers to snack on, offering a fun and exciting experience at the table. Their jaw-dropping presentation always wows guests, especially seafood lovers. Little-Neck Clams, in particular, boast an impressive, distinct flavor that stands out. Plus, they’re incredibly fun and easy to cook.
Served Littleneck Steamed Clams in a Lemon Garlic Butter Sauce on a white plate.
Impress Your Guests with Easy Steamed Clams
Even if your dinner guests aren’t huge fans of shellfish, serving a platter of steaming clams is sure to earn you some points for creativity and presentation. Just imagine the awe on their faces when that dish hits the table. Best of all, this recipe is simple and quick—you’ll only need 10 minutes and a handful of ingredients to create a memorable appetizer.
How to Handle Sand and Grittiness in Clams
One common concern with clams is the potential for sand and grit in the shells. If you’re using farm-raised clams, like the ones in this recipe, there’s little need to worry—they’re cleaned before shipping. A quick rinse before steaming usually does the trick. For wild clams, a 20-minute soak in cold water will help them purge any remaining sand. For extra assurance, you can strain the leftover clam juice using cheesecloth before turning it into a flavorful clam salsa.
Salt & Black Pepper to taste Paprika, Cayenne or Chili Flakes adds a nice kick Topped with a Sprinkle of some freshly chopped Parsley
Prepare the Clams Rinse the clams thoroughly under cold running water to remove any surface grit or sand. If you’re using wild clams, soak them in cold water for 20 minutes to allow them to purge any sand.
Heat the Water Add 1 inch of water to your pot and place it over medium-high heat. Bring the water to a gentle boil.
Sauté the Aromatics Melt the butter in the pot and add the chopped garlic and green onion. Sauté for about 1 minute until fragrant.
Steam the Clams Add the cleaned clams to the pot, cover with a tight-fitting lid, and let them steam for 5-7 minutes. Shake the pot occasionally to ensure even cooking. The clams are done when they open; discard any that remain closed.
Season and Toss Once the clams are steamed, sprinkle them with black pepper, paprika, cayenne, or chili flakes for a bit of heat. Toss gently to distribute the seasonings.
Finish with Fresh Parsley Transfer the clams to a serving dish and top with a sprinkle of freshly chopped parsley for a bright, fresh flavor. Serve immediately and enjoy!
Feel free to pair these steamed clams with crusty bread for soaking up the buttery, flavorful broth.
Clam Dip and the Miracle of Clams!
