Only Easy: How to Make Clam Dip in 5 Minutes
By: Misty I.
My love affair with clam dip goes back decades. My husband loves clam dip too, so eating it with him always turns into a race of “who can find the clams first.” Yup, we are such a loving couple! Of course, having us as parents, our sons are no different and love clam dip too. I knew I had to find a better clam dip recipe.
One day, I read about the famous M. Nakahara Store “50% Clams Clam Dip” in Kohala. Immediately, I wanted to go to Kohala for that dip. Life got in the way and try as I might, I could not get there. That got me thinking about a creating a dip that was loaded (and I mean loaded) with clams in each bite, yet was simple to make.
I tinkered with different recipes; some included different brands of clams, fresh lemon juice and varying combinations of sour cream and cream cheese. Eventually, I arrived at this recipe and the best part is it takes just 5 minutes to prepare and the ingredients aren’t fussy. But, donʻt let this humble dip fool you, it can go from being served during pau hana on the lanai with the kids to a fancy cocktail party. This dip has made appearances at both.
Yes, I did eventually try the M. Nakahara Store 50% Clams Clam Dip and it’s tasty! If you can’t get to Kohala though and like clam dip, please try this easy recipe. Iʻm hoping you will like it as much as we do!
Misty’s Clam Dip
- 2 8 oz. packages Philadelphia cream cheese, softened
- 2-3 cloves garlic, minced
- 1 Tablespoon Lea & Perrins Worcestershire Sauce
- 2 6.5 oz. cans Bumble Bee brand “chopped” clams (yellow can)
- * Reserved clam juice from one (1) of the yellow cans, or more if desired
- 1 10 oz. can Crown Prince brand whole baby clams (red can)
- 1-2 Bag(s) of Ruffles potato chips
- Mix softened cream cheese with minced garlic, worcestershire sauce, and clam juice (from one yellow can) or more juice if desired
- Fold in clams from both yellow cans.
- Fold in whole baby clams from red can being careful not to break up whole clams.
Mix softened cream cheese with minced garlic, worcestershire sauce, and clam juice (from one yellow can) or more juice if desired. I added more juice in the photo below.
Fold in clams from both yellow cans.
Lastly, fold in whole baby clams from the red can. Donʻt overmix once you’ve added the baby clams or they will break apart. No biggie if you do, but I like them whole.
That’s it, now all you need is a cold beverage! Only easy!