Clam Dip with Saltines

Name: Clam Dip with Saltines
Yield: Serves 8 to 10
Cuisine: American
Ingredients: 1 tablespoon hot sauce, such as Tapatío; 2 (4-ounce/120-g) cans Matiz canned clams, drained with the liquid reserved, gently chopped; ¼ cup (11 g) minced chives; Salt (optional); Saltines or potato chips (to make your own, or pick a favorite brand), to serve; 1½ cups (350 g) sour cream; 8 ounces (225 g) cream cheese, at room temperature; 4 teaspoons lemon juice; Zest of 1 lemon; Freshly ground black pepper

Or Potato Chips, of Course

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Getaway

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.

Ingredients

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

Americas
United States
Seattle
Starter
Fish course
Pescatarian
Gluten-free

Method

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