HOME > Chowhound > Home Cooking >

Help! My clam dip is boring.

c
ChervilGeorge Aug 18, 2011 04:50 PM

I made clam dip and let it sit overnight in the refrigerator. I hate to say this but it's dull. It needs something to punch it up.

This is what I put in it (measurements are approximate):
6 oz. canned clams
6 oz cream cheese
2T each of sour cream and mayo
2T minced shallot
2T parsley
quite a few dashes of Worcestershire sauce
few dashes of Crystal hot sauce
garlic powder
Old Bay seasoning
lemon juice
clam juice to thin it out

It doesn't taste like much more than cream cheese/sour cream. Anything else I could add to make it more interesting?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. e
    escondido123 RE: ChervilGeorge Aug 18, 2011 04:54 PM

    If you have more clams, add them. Maybe something for some crunch--jimica, celery. How about some fresh garlic, more parsley, black pepper, some lemon zest and more juice. The three white ingredients tend to overpower the rest so ramp it up and make sure there's enough salt. Oh, scallions could be great and horseradish could give it a kick!

    1. c
      C70 RE: ChervilGeorge Aug 18, 2011 04:54 PM

      finely chopped red pepper & more clam is my suggestion.

      1. a
        acgold7 RE: ChervilGeorge Aug 18, 2011 04:57 PM

        Maybe smoked salmon and/or smoked oysters or mussels in addition to or instead of the clams? Substitute Tabasco for the Crystal, and add a lot of it? Add a couple of cloves of roasted or even raw garlic?

        2 Replies
        1. re: acgold7
          e
          escondido123 RE: acgold7 Aug 18, 2011 05:04 PM

          The dip's already made so can't take anything out.

          1. re: escondido123
            a
            acgold7 RE: escondido123 Aug 18, 2011 05:40 PM

            Pretty obviously substitutions are for next time and additions are for this time;-).

        2. mcf RE: ChervilGeorge Aug 18, 2011 05:04 PM

          The best hot clam dip I know has minced onion and the zip of horseradish in it.

          1. Will Owen RE: ChervilGeorge Aug 18, 2011 05:08 PM

            Anchovy paste. Not much - try half a teaspoon, increase by smidgens. You don't want to taste it, you just want it to bump the seafood flavor, which it will. Things that I used to put Worcestershire sauce in routinely now get this instead; anchovies are a major component of the sauce, but a lot of things don't need the tamarind or other flavors. Almost any savory dish can be usefully bumped with a squirt of anchovy paste; it's killer in beef gravy.

            1. c
              ChervilGeorge RE: ChervilGeorge Aug 18, 2011 05:12 PM

              Excellent suggestions all! I've added some red bell pepper, more shallots and mashed anchovy. I'm going to let it sit for a bit and then bust it out with some chips.

              Thanks so much everyone.

              1 Reply
              1. re: ChervilGeorge
                Veggo RE: ChervilGeorge Aug 18, 2011 06:10 PM

                Next time around, reduce the clam juice so you can add all of it. My oyster dip with fresh oysters is otherwise similar. I think fresh oysters (the shucked ones, sold by the pint) have a little more "pop" than canned clams.

              2. gmm RE: ChervilGeorge Aug 18, 2011 06:18 PM

                This is a cheat, but I make my clam dip with a bit of ranch dressing mix.

                1. ROCKLES RE: ChervilGeorge Aug 19, 2011 02:29 PM

                  Cayenne pepper
                  --
                  Suggestion--couldnt believe how good this was but hey, give it a try and see for yourself:
                  just use 8oz cream cheese and small can of clams with juice and blend it up--nothing else...its better than when I add all the other stuff to it--very rich and almost buttery

                  Show Hidden Posts