Ingredients:

  • 16 oz Full-fat Cream Cheese, softened to room temperature
  • 0.5 cup Full-fat Sour Cream
  • 13 oz canned Minced Clams, drained with 3 tbsp liquid reserved
  • 2 tsp Worcestershire Sauce
  • 1 tbsp Freshly squeezed Lemon Juice
  • 0.5 tsp Garlic Powder
  • 0.25 tsp Onion Powder
  • 3 Green Onions, white and light green parts only, finely minced
  • 3 dashes Hot Sauce
  • 0.125 tsp Fresh Cracked Black Pepper

Instructions:

  1. Temper the dairy. Place your 16 oz of cream cheese on the counter for at least 45 minutes. Note: Cold cream cheese will never fully emulsify and will leave lumps.
  2. Drain the clams. Open your 13 oz cans and pour the contents into a fine mesh sieve over a bowl. Measure out 3 tablespoons of the liquid and set it aside, discarding the rest.
  3. Whip the base. Beat the softened cream cheese and 0.5 cup sour cream until the mixture looks like clouds and holds soft peaks.
  4. Incorporate the liquids. Add the 1 tbsp lemon juice, 2 tsp Worcestershire, and those reserved 3 tbsp of clam juice.
  5. Season the mix. Fold in the 0.5 tsp garlic powder, 0.25 tsp onion powder, pepper, and 3 dashes of hot sauce.
  6. Add the aromatics. Stir in the 3 finely minced green onions until evenly speckled throughout the white base.
  7. Fold the clams. Gently mix in the drained clams. Don't overmix at this stage or the clams will break apart and disappear.
  8. The Cold Cure. Transfer the dip to a serving bowl, cover tightly with plastic wrap, and refrigerate for 2 hours.
  9. Final Adjustment. Before serving, give it one last stir. If it thickened too much, add a tiny splash of milk or more clam juice.
  10. Garnish and serve. Add a sprinkle of fresh green onion tops or a dusting of paprika for a pop of color.