Clam Dip

Name: Clam Dip
Total time: 5 min
Ingredients: 1 pint sour cream; 1 cup cooked and cooled chopped clams, from approximately 2 dozen littleneck clams, or 2 small cans of chopped clams, with three tablespoons of their liquor; 1 1/2 tablespoons fresh lemon juice, or to taste; 1/2 teaspoon Worcestershire sauce, or to taste; 1/2 teaspoon cayenne pepper, or to taste; 1/2 teaspoon kosher salt, or to taste; 1/4 teaspoon ground white pepper, or to taste; Spears of red bell pepper, celery and endive, or salted potato chips, for serving

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Total: 5 minutes

Servings: 7

Author : Sam Sifton

clams

Ingredients

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1 pint sour cream1 cup cooked and cooled chopped clams, from approximately 2 dozen littleneck clams, or 2 small cans of chopped clams, with three tablespoons of their liquor1 1/2 tablespoons fresh lemon juice, or to taste1/2 teaspoon Worcestershire sauce, or to taste1/2 teaspoon cayenne pepper, or to taste1/2 teaspoon kosher salt, or to taste1/4 teaspoon ground white pepper, or to tasteSpears of red bell pepper, celery and endive, or salted potato chips, for serving

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Instructions

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Step 1

In a small bowl, combine the sour cream and clams and mix well.

Step 2

Add the lemon juice, Worcestershire, cayenne pepper, salt and white pepper. Adjust seasonings to taste. Cover and refrigerate until chilled, at least an hour.

Step 3

To serve, place a bowl of dip on a platter with spears of red bell pepper, celery and endive, or with salted potato chips.

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