Davy Jones’ Clam Dip

This is a versatile seafood appetizer for any party, casual or formal. Canned clams are readily available year-round so this dip can be served from New Year’s Eve to 4th of July. It’s easy to make, just be sure it sits for a few hours or overnight so all the flavors combine. And remind your guests that there’s a little kick to it!

clam dip final 4

Clam Dip

1 can (8 ounces) minced clams, with juice
3-4 cloves garlic, roasted
2 tablespoons minced onions
8 ounces cream cheese, room temperature
1 tablespoon lemon juice
1 1/2 teaspoons Worcestershire sauce
3-4 drops of Ghost Peppers
1/2 teaspoon salt
A few grinds of black pepper

Roasting garlic takes the “edge” off its pungent flavor and keeps the garlic from overpowering the delicate clam taste. Light your galley oven and preheat to at least 350 degrees. Place 3 -4 cloves of peeled garlic on a piece of foil and place in the oven. Roast until soft and browned in a few places, about 5-8 minutes. Mince.

chopped roasted garlic

Drain clams, reserving 1/4 cup juice. Mince onions.

drain clams

In a separate bowl, beat the cream cheese with lemon juice, Worcestershire sauce and clam juice. Add clams, onions and garlic.

mix clam dip

Season with Ghost Peppers (or any available hot sauce, such as Tabasco) salt and pepper to taste.

ghost peppers

Refrigerate for at least one hour; best if it chills overnight. Serve with crackers, chips or vegetables, and any drink from beer to champagne.

clam dip final 3

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