5.0
(1)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Drain clams, reserving clam liquor. Stir together clams and cream cheese in a medium bowl until smooth. Gently stir in crème fraîche, shallot, lemon zest, lemon juice, Worcestershire sauce, and salt. Stir in 1 teaspoon (or to taste) reserved clam liquor. Refrigerate at least 1 hour or up to 8 hours. Garnish with hot sauce and fresh dill; serve with potato chips.
Your folders
foodnetwork.com
5.0
(1)
10 minutes
Your folders
tastesbetterfromscratch.com
4.8
(4)
Your folders
bonappetit.com
2.1
(10)
Your folders
cooking.nytimes.com
4.0
(480)
Your folders
allrecipes.com
4.4
(69)
Your folders
favfamilyrecipes.com
5.0
(5)
Your folders
cooking.nytimes.com
Your folders
tasteofhome.com
4.4
(5)
Your folders
allrecipes.com
4.6
(13)
30 minutes
Your folders
countryliving.com
Your folders
wsj.com
2 hours
Your folders
cooking.nytimes.com
4.0
(637)
Your folders
commandcooking.com
5.0
(1)
50 minutes
Your folders
foodiecrush.com
3.8
(164)
Your folders
foodnetwork.com
5.0
(1)
45 minutes
Your folders
cooking.nytimes.com
4.0
(376)
Your folders
foodnetwork.com
4.7
(3)
20 minutes
Your folders
cookingprofessionally.com
5.0
(1)
40 minutes
Your folders
commandcooking.com
5.0
(1)
50 minutes