Help! My clam dip is boring.
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
quite a few dashes of Worcestershire sauce
few dashes of Crystal hot sauce
Old Bay seasoning
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?
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
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.
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!