White Clam Sauce Dip


Continuing our dip series…did you know it was a series?  Well, I didn’t either until this moment.  This series is an attempt to bring you the best dips to make for the current “dip season”.  You did know there was a dip season…it begins when football season commences until Superbowl…this also incorporates all the holidays in between.

Being a child of the seventies, when dips were not only “hot” they were also hot, as in warm, is when I fell in love with dip.  Apparently I’m not the only one who thinks dips are cool, in Gourmet Magazine’s last issue (insert crying here), their Last Touch page was all about the dip rage in the seventies where they included four recipes, this being one of them.  And yes, I will be trying all of them.

Now this dip is not your typical creamy based spread.  It’s a bit classier and requires a fork to scoop some on to your cracker.  That does make it classier right?  And you must love clams to enjoy this dip.  I do and so does my family, especially my nine year old, which is very interesting to me.

Anyway, loved this dip and all its garlicky goodness.  I will say this would also be spectacular thrown over some pasta for a very quick dinner, in fact it would be delicious.  If anyone tries that, let me know how it came out.

Puree parsley with bread crumbs and 1/4 cup oil in a food processor.  Set aside.

Cook onion, garlic and red pepper flakes in remaining 2 Tablespoons oil in a medium skillet over medium heat, stirring, until pale golden, about 5 minutes.

Add wine and clam juice and boil, stirring, until slightly reduced, 1 to 2 minutes.  Stir in clams and cook until heated through, then stir in parsley puree.  Remove from heat and season with lemon juice and salt.

Serve with your favorite crackers or I’m not kidding about throwing this over some pasta, I think it would be great.

White Clam Sauce Dip
Adapted from Gourmet

3/4 cup chopped flat-leaf parsley
1 Tablespoon fine dry bread crumbs
6 Tablespoons extra-virgin olive oil, divided
1/3 cup finely chopped onion
5 garlic cloves, finely chopped
1/4 teaspoon hot red pepper flakes
1/4 cup dry white wine
1/4 cup bottled clam juice
3 (6-1/2 oz.) cans chopped clams, drained
1 to 2 teaspoons fresh lemon juice
Accompaniment: Crackers

Puree parsley with bread crumbs and 1/4 cup oil in a food processor.  Set aside.

Cook onion, garlic and red pepper flakes in remaining 2 Tablespoons oil in a medium skillet over medium heat, stirring, until pale golden, about 5 minutes.

Add wine and clam juice and boil, stirring, until slightly reduced, 1 to 2 minutes.  Stir in clams and cook until heated through, then stir in parsley puree.  Remove from heat and season with lemon juice and salt.

Serve with crackers.

One Year Ago: Sweet Potato Muffins with Cinnamon Sugar Coating

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52 Comments

  1. deeba 1

    The dips are getting better & better cathy, and prettier & prettier too. Oooooh yes, add classier to that! It’s a lovely one!

    Reply
  2. nina 2

    This is a welcome change from your regular creamy dip(not that I mind those). I love the chunkiness of this dip!!!

    Reply
  3. Pass me the crackers and breads.

    Reply
  4. pam 4

    I am soooo trying this with pasta! I love that first picture, the greens are so pretty!

    Reply
  5. Love the whole “dip series”!

    Reply
  6. Wow, I bet this would be wonderful over pasta. I like this version without sour cream. Its on my dip list for the holiday.

    Reply
  7. Liz C. 7

    Oh, this is just gorgeous & has all my favorite ingredients! I’m digging this dip series for sure.

    Reply
  8. I wish just ONE person in my house liked clams because this would be such a great holiday dip or lovely over pasta for a holiday luncheon.

    But alas, some of us transplanted Maine-ahs don’t like clams, despite their prevalence up here. *lol*

    Reply
  9. dawn 9

    We love clams at our house too, looks like an elegant dip.

    Reply
  10. That smells good!

    Reply
  11. annbb 11

    That really does look like it would be fabu over pasta! YUM!

    Reply
  12. Do you know as a kid (in the 70s, when it was cool!) I hated dips. I hated sour-cream based onion dips and ranch dressing and all manners of creamy or cheese sauces on my finger food.

    I seem to have gotten over that pretty well. As far as I’m concerned veggies and crackers and chips only exist to be placed in something dippable.

    Reply
  13. Sounds awesome! I would love to try it on crackers or with pasta!

    Reply
  14. Whew! Thank goodness your photos are back! Yesterday I came by to see your post and couldn’t see any photos on the 1st two or three posts. Don’t you hate glitches!

    This dip does look amazing. I can just about taste it if I close my eyes. Yum!

    Reply
  15. This looks yummy!

    Reply
  16. Pam 16

    Cathy, my list of “must try” recipes is growing longer and longer thanks to you. Bookmarked!

    Reply
  17. Barbie with a T 17

    We do not eat a lot of dips, so I will try this one on pasta and let you know the results. I am also dying to try the canned clams, which I have not ever used before. Living on the coast, we always use fresh. Canned would be great for preparing meals in the motorhome, too.

    Reply
  18. Brian 18

    Keep up the good work on the dip series. They all look incredible. I’ll be making one of your dips for our Halloween party, I just can’t decide which one.

    Reply
  19. Leslie 19

    A dip that needs a fork?? Classy indeed!!!lol
    Looks super yummy

    Reply
  20. LilSis 20

    Honestly, I could live on chips and dip and cheese and crackers! I’m lovin’ your series!

    Reply
  21. June 21

    Wow this looks amazing and you’re right – it is classier! I’ll be whipping some of this up using some clams we caught during our July on the Oregon Coast. Imagine bringing home a cooler full of clams and Tillamook ice cream on dry ice! Such homers!

    Reply
  22. I love clams in all their many forms and clam dip? Well, now that’s on the menu of my next dinner party.

    I just entered in on this dip series and I think I’m already hooked and ready to go back in time and see what other delights you’ve written about.

    Reply
  23. agreed but add some cream to it for the pasta. Love clams, my favorite clam dip is 2 pkgs softened cream cheese with 2 cans chopped clams and some of the juice, about a half can, a Tbsp or 2 of very finely minced onion, squeeze of fresh lemon, and a liberal amount of Worcestershire sauce. Mix it up or put it in the blender, add as much clam juice as you can without making it runny. Then get the salty, fattening potato chips out and PIG OUT!!!! Even better the next day…if there is any left.

    Reply
  24. ntsc 24

    Except for the bread crumbs that is the list of ingrediants in my wife’s white clam sauce. she probably uses more garlic – we have no vampires here.

    Reply
  25. Lisa 25

    Another handsome dip and this recipe even sounds like something I would enjoy. Not to mention how great it looks on that cracker. Amazing! :-)

    Reply
  26. I KNOW you are a wonderful cook, but I have to pass on this. Those clams scare me a little, although I love fried clam strips. LOL! It just something about being able to see them in the dip! I know, I know, sad isn’t it?

    Reply
  27. Marjie 27

    Anything with clams is good in my book.

    Reply
  28. lo 28

    And why wouldn’t that be just perfect over pasta? I love it.

    White clam sauce is our favorite “go to” dish for a quick weeknight meal. But, I never thought to thicken it up and throw it on crackers. Great idea.

    Reply
  29. Mmm, this looks so delicious! Ok, I’ve never made clam sauce, but that’s why I come to this website – for ideas on great recipies. This is another one I’m adding to the list! Thanks!

    Reply
  30. Lisa Sipple 30

    Love me some clams, this is elegant!

    Reply
  31. imom 31

    Omg, that looks so good!

    Reply
  32. This looks amazing!

    Reply
  33. Paula 33

    Is this fate or what? I have ALL the ingredients including the 3 cans of clams! Whohoo! Guess what I’ll be making? :-)

    Reply
  34. KathyB. 34

    I did NOT know about dip season and am so glad you keep us informed~ all the more reason to keep up on your excellent blog. I have just begun filing and assembling the recipes we have been trying ( and liking) this year and decided to add a ‘DIP’ section, so it is fortuitous you decided to start a dip series! Thanks.

    Reply
  35. Lena in VT 35

    A winner in my book, I can’t ever get enough clams!

    Reply
  36. Cath,
    I posted your boys’ coconut cake from last year on my blog…came out delish.

    I love this clam dip recipe because it doesn’t have all that gross melted cheese on top!
    I will be trying this one!

    Reply
  37. This looks so delicious. I wonder if I could make it in place of my dad’s favorite clam dip this Christmas- he may notice though. Can always make both!

    Reply
  38. Mary 38

    Clam dip is one of my all time favorites and this one looks PDG.

    Reply
  39. Barbara 39

    This is a super dip! So fresh looking and it doesn’t have all that sour cream or mayo in it.

    Reply
  40. Just made this- love it!

    Reply
  41. Karine 41

    Original recipe! And it sounds delicious :)

    Reply
  42. Amber 42

    I just caught up with you, you stay so busy with new recipes. And your photos still put me to shame. I was thinking this might be good on a baked potato. Especially if you are pregnant. I love white clam sauce, clam chowder, etc..

    Reply
  43. elra 43

    Oh my, that look pretty delicious.

    Reply
  44. Julie 44

    Your website and photos are beautiful! What type of camera do you use? Great recipes! I will check back often. 😀

    Reply
  45. Ok, this dip series is great! I’m going to have to try every one of them. This would definitely be a delicious pasta sauce too.

    Reply
  46. Kate 46

    Looks absolutely marvelous, Cathy!

    Reply
  47. Dips are pretty much my most favorite thing on earth! And this one sounds insanely good! Could you substitute the clams with another kind of fish, say shrimp? Or does this recipe really only call for clams? Just curious…
    xoxo Ange from Bitchin’ Kitchen

    Reply
  48. Noble Pig 48

    Hmmm, I’m trying to imagine it.  I’m just not sure. It’s worth a try though.

    Reply
  49. OMG DROOL!!!

    Reply
  50. I took 1 st credit loans when I was 25 and this helped my business very much. Nevertheless, I need the college loan over again.

    Reply
  51. Toni-Marie 51

    We live on Long Island and love our clams, this is one of our favorite Sunday afternoon football snacks. I think next time I will serve with some thin slices of a baguette loaf.

    Reply
  52. Toni Marie 52

    I serve this with very, very thinly sliced Ciabatta or French bread

    Reply

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