Monday, January 20, 2014

Life, Football Playoffs, and Clam Dip

For Christmas in 1980 I bought my sweetie a cookbook full of clam recipes. It is one of the few cookbooks of the MANY I have owned that I still keep and use, a well worn copy of The Clam Lover's Cookbook by William Flagg. My chowder guide is in here, as is my favorite clam dip recipe. Which was devoured yesterday in a futile effort to help Tom Brady rescue the Patriots. Alas, the mile high broncs prevailed, but for fellow New Englander Julie Blenn, who did her darnedest to catch up to us in dip consumption, here is the recipe for Clam Dip 1 (yes, there is Clam Dip 2 as well as two more):

2 packages cream cheese (3 oz each)   note: I use one neufchatel 8 oz package
1 Tbs Worcestershire Sauce
1 Tbs lemon juice
1 clove garlic, minced or 1/4 tsp garlic powder
1/2 tsp salt
1/8 tsp ground black pepper
1 Tbsp Horseradish (shameless plug for our local Pacific Crest Pub horseradish, which may or may not still exist since the Pacific Crest Pub is now under new name and new ownership...research due)
1/4 tsp mustard powder
1 Tbsp minced onion
3 drops Tabasco sauce (or more)
2 Tbsp clam juice (reserved from canned clams)
1/2 cup sour cream
1 can minced clams, liquid reserved
1 tsp chopped chives

Place all through Tabasco into mixing bowl. Use electric mixer at low speed until blended. Add clam juice and mix. Add sour cream, mix until consistency of whipped cream. Add clams, blend at low speed. Add chives, blend only until mixed. Pour into serving dish and mound up. Chill half hour. Sprinkle with paprika. Garnish with chives, parsley, pimento, sliced onion or small whole clams. I sprinkle paprika and call it good.

Serve with potato chips. Recipe says saltines or potato chips, but who are we kidding? Hell, I can eat this with a spoon. Forget the chips!

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