Clam Dip

feast of seven fishes clam dip sour cream cream cheese lemon juice worcestershire sauce hot sauce chives chips

Andy Baraghani

8 servings

Source

Ingredients

4 6.5-ounce cans chopped clams, drained

1½ cups sour cream

2 ounces cream cheese, room temperature

4 teaspoons fresh lemon juice

1½ teaspoons Worcestershire sauce

1 teaspoon hot sauce

Kosher salt, freshly ground pepper

¼ cup finely chopped chives

Thick-cut potato chips (for serving)

Method

Mix clams, sour cream, cream cheese, lemon juice, Worcestershire sauce, and hot sauce in a medium bowl; season with salt and pepper. Top with chives and serve with chips alongside.

Do Ahead: Dip can be made 1 day ahead. Cover and chill.

See the rest of the Feast of the Seven Fishes menu here.