Elevate your appetizer game with our irresistible clam dip recipe with the perfect amount of clams, a scoop of cream cheese to mellow out the flavor, and hot sauce to give it a kick! It's the absolute best combination of flavors that will knock your socks off!
Whether you're hosting a seaside soirée or you're an avid seafoodie on a weeknight, you will love this buffalo-style clam dip. We've crafted the perfect blend of creamy richness and zesty zing, that will make you love every scoop.
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ABOUT THIS CLAM DIP RECIPE
This delicious baked clam recipe so versatile, and you can enjoy it warm or cold. Grab your favorite chips, crackers, or veggies to pair with it.
Clam dips are a part of several traditions, whether it's the holidays, New Year's, or a summer bbq. There's usually a fun story or tradition that comes with every recipe, and here's ours:
Ok, here's the scoop, we're a busy outdoorsy family on the Pacific Coast, and we love going razor clamming. Every time we brought home razor clams I got more and more creative with them, and this dip is one of the many clam recipes that we love as a family. It's been tried, amended, and perfected with our family and all my coastal friends!
WHAT YOU'LL NEED
Grab a few pieces of everyday kitchen equipment, 10 or so minutes of your time, and all the ingredients listed below to make this delicious dip!
EQUIPMENT YOU'LL NEED
- Cutting board. I've had this style of cutting board for years and love having multiple lightweight options, for meals where I'm using veggies and seafood.
- A knife.
- Measuring cups and spoons.
INGREDIENTS
- 2 cups of clams. Use razor clams, steamers, canned clams, cockles, horse clams, or anything else that's local to you.
- 3 tbsp clam juice, reserved from clams. Or use the juice that's leftover after cooking them.
- 1 tbsp olive oil for cooking
- ½ cup sour cream
- 8 oz cream cheese softened
- 3 tbsp parmesan cheese
- 2 tsp hot sauce or to taste, Tapatio or Louisiana. I prefer not to use sriracha since it's spicier, and we're looking for the flavor more than anything.
- 2 stalks green onion
- 1 heaping tsp smoked paprika
- ½ tsp Johnny's seasoning, salt sea salt is ok
- green onion for garnish
- crackers for serving!
HOW TO MAKE CLAM DIP
1. First, you'll need to gather all the equipment and the ingredients that we'll need.
2. If the clams you're working with are raw, blanch or sauté them until just about cooked.
3. To the food processor, blend all the ingredients, except the clams.
4. Add the cooked clams to the food processor.
5. Blend just enough to chop the clams.
BAKING INSTRUCTIONS
Transfer the dip to an oven-safe dish and bake at 350F until warmed through. About 30 minutes.
SERVING SUGGESTIONS
Whether you choose to make it warm or cold, you can pair the dip with crackers, tortilla chips, potato chips, pita bread, or raw vegetables.
STORAGE SUGGESTIONS
Once cooked, the dip can last up to 2 days. However, we typically eat them the day of and the day after at most.
I also love re-using leftovers in fun ways! Mix your leftover dip in eggs the next morning for a delicious omelet. Roll your own homemade spring rolls with this dip. or, add to Macaroni with extra cheddar cheese.
CAN YOU MAKE BAKED CLAM DIP IN ADVANCE?
Yes! I typically make this recipe around lunchtime to enjoy for dinner. Then bake just before serving.
MORE CLAM RECIPES
If you enjoyed this recipe, let me know with a comment and a star rating below. Please share it on Facebook and save it to Pinterest for later!
The Best Clam Dip (Baked or Cold)
Ingredients
- 2 cups clams razor clams, steamer clams, cockle clams, or your preference
- 3 tablespoon clam juice reserved from clams, see notes below
- 1 tablespoon olive oil for cooking
- ½ cup sour cream
- 8 oz cream cheese softened
- 3 tablespoon parmesan cheese
- 2 teaspoon hot sauce or to taste, tapatio or Louisiana
- 2 stalk green onion
- 1 heaping tsp smoked paprika
- ½ teaspoon Johnny's seasoning salt sea salt is ok
- 1 stalk green onion for garnish
Instructions
- In a food processor, add all the ingredients, except the clams and pulse just a couple of times to combine. It doesn't need to be completely mixed in at this point.
- In a shallow pan on medium-high heat, drizzle oil and cook razor clams for about 10 seconds on each side. Reserve the juice from cooking the clams to add to the dip. Place each razor clam into the food processor as it's done cooking.
- Pour in any leftover raw razor clam liquid into the pan and cook for a minute. (If no juice see note below)
- Use the cooked razor clam juice to add to the food processor and blend until clams are finely chopped, not too much!
- Scoop the dip into a serving bowl and set in the fridge to chill until ready to serve. Enjoy with plain tortilla chips.
Baked Clam Dip
- Place in an oven-safe bowl or baking dish. Bake on 350℉ until bubbly, about 30 minutes.
Notes
- If you don't have clam juice in your clam package: add ¼ cup of water to olive oil and bring to a boil, then cook the clams in it. Use the liquid from that in replacement.
James
Really good. Had with last seasons clams to make space for clamming this year.
Christy
I wasn’t expecting such a great buffalo flavor. Absolutely amazing!
Suzy Sakamoto
Out of all the clam dips I made (over 5) this was our absolute favorite creation! I'm so glad you like it!