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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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.
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