Project Description

Fancy Clam Dip


  • 2 (6 1/2-ounce) cans minced clams (such as Bar Harbor) 
  • 4 ounces cream cheese, softened 
  • 1/2 cup crème fraîche 
  • 1 small shallot, grated (about 1 1/2 tablespoons) 
  • 1 teaspoon lemon zest plus
  • 1 tablespoon fresh lemon juice (from 1 lemon) 
  • 1 teaspoon Worcestershire sauce 
  • 1/2 teaspoon kosher salt 
  • Hot sauce 
  • Chopped fresh dill Potato chips

This classic white clam dip, filled with cream cheese; crème fraîche; and, of course, canned clams, is salty, cheesy, and craveable. Some generous splashes of hot sauce and plenty of fresh dill add brightness and cut through the rich, indulgent dip


  1. 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.

Recipe courtesy of Food and Wine