How To Make Clam Dip Like Chef Mike Price Of The Clam NYC | Tasting Table Recipe

Our favorite dip for the big game

Mike Price of The Clam in New York cooks clams with white wine, garlic and thyme until they just begin to open up from their shell. He removes the meat and lets them cool before giving them a fine chop and combining them with sour cream, lemon juice, Worcestershire sauce and cayenne for some kick. It's the ultimate seafood dip.

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Recipe adapted from Mike Price, The Clam, New York, NY

The Clam Dip
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At his New York City restaurant, The Clam, chef Mike Price makes the ultimate seafood dip with a winning combination of steamed clams with sour cream, lemon juice, Worcestershire sauce and cayenne pepper.
Prep Time
Cook Time
Total time: 5 minutes
  • 2 cups (approximately 4 dozen littleneck clams) finely chopped cooked and cooled clams
  • 1½ cups sour cream
  • 1½ teaspoons fresh lemon juice
  • 1½ teaspoons Worcestershire sauce
  • ½ teaspoon Tabasco sauce
  • ¼ cup finely chopped chives
  • Kosher salt and cayenne pepper, to taste
  • Thick-cut potato chips, for serving
  1. In a mixing bowl, combine the chopped clam meat and sour cream. Add the lemon juice, Worcestershire sauce, Tabasco, chives and season with salt and cayenne pepper. Stir until well combined.
  2. Serve the clam dip with potato chips. Note: The smaller the clam the better, as they are more tender than larger varieties.
Calories per Serving 222
Total Fat 14.9 g
Saturated Fat 7.0 g
Trans Fat 0.0 g
Cholesterol 52.6 mg
Total Carbohydrates 9.3 g
Dietary Fiber 0.3 g
Total Sugars 1.9 g
Sodium 542.3 mg
Protein 12.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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