Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 0.5 cup sour cream
  • 1 tbsp fresh lemon juice
  • 2 tsp Worcestershire sauce
  • 4 drops hot sauce
  • 13 oz canned minced clams, drained (2 cans, 6.5 oz each)
  • 2 tbsp reserved clam liquid
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp dried parsley
  • 0.25 tsp black pepper

Instructions:

  1. Drain the canned clams through a fine-mesh strainer over a bowl. Press firmly to extract maximum liquid. Set the clams aside and reserve exactly 2 tablespoons of the liquid; discard the rest.
  2. In a medium bowl, combine softened cream cheese and sour cream. Use an electric mixer on medium speed for 2 minutes until light and aerated. Add the lemon juice, Worcestershire sauce, hot sauce, garlic powder, onion powder, and the reserved 2 tablespoons of clam liquid. Beat until smooth.
  3. Switch to a spatula and manually fold in the drained minced clams and parsley until evenly distributed. Do not use the mixer for this step to preserve the texture of the clam meat.
  4. Transfer the dip to an airtight container or cover the bowl tightly with plastic wrap directly touching the surface. Refrigerate for at least 2 hours to allow the dried aromatics to hydrate and flavors to meld.