Clam Dip with Saltines

Or Potato Chips, of Course

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in
Getaway: Food & Drink to Transport You

By Renee Erickson

Published 2021

  • About

Hey, here’s one more way to savor good canned seafood, like the beautiful Galician cockles that Matiz imports from Spain—mix it into a good ol’ 1950s-style dip. I’m not sure your grandmother would have added a shower of finely grated lemon zest to make it fragrant and bright, but I think it’s a good, modern touch.


  • 8 ounces (225 g) cream cheese, at room temperature
  • cups (350


In a medium bowl, beat the cream cheese with a sturdy whisk until it is soft and fluffy. Whisk in the sour cream and mix well. Stir in the lemon zest, lemon juice, black pepper, and hot sauce. Fold in the clams. Check the texture and use some clam juice to thin it to a nice dipping consistency, if necessary. Mix in three-quarters of the chives. Taste and add salt if necessary, then refrigerate