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
