Beacon Hill Clam Dip
Submitted by lura
Creamy, tangy clam dip with a horseradish kick! This no-cook Boston-style appetizer blends cream cheese, canned clams, and lemon juice in just 10 minutes flat.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
10 minThis old-school New England appetizer has been a cocktail party staple since the days when Beacon Hill hostesses knew that the best dips don’t need an oven.
Just whip cream cheese with a hit of prepared horseradish, a squeeze of lemon, and a splash of clam juice until smooth.
Fold in the chopped clams, adjust the consistency, and you’ve got a briny, tangy spread that pairs beautifully with sturdy potato chips or crackers.
Pro Tips
- Let the cream cheese sit at room temperature for 20 minutes before mixing so it blends smoothly without lumps.
- Reserve all the clam juice from the can. You can add it a teaspoon at a time to dial in the exact consistency you want.
- A pinch of Old Bay seasoning or smoked paprika on top gives this dip a serious flavor upgrade.
Ingredients
Directions
Mix horseradish, lemon juice with cream cheese. Add 1 teaspoon of clam juice from the can, blend into cream cheese mixture. Add drained clams. Add additional clam juice if necessary to reach the desired consistency. Serve with chips.
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