The Clam Dip

Our favorite dip for the big game
0 Ratings
The Clam Dip from Mike Price of The Clam in New York
Photo: Lizzie Munro/Tasting Table

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.

To learn more read "Instaclam Famous."

The Clam Dip

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

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: N/A

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.


Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →