Ramona's Clam Dip

A great clam dip proves how far a can of clams can go. This one whisks them into a creamy base of softened cream cheese and mayonnaise, with minced onion, garlic, and a splash of Worcestershire for savory depth.

A spoonful of the reserved clam juice loosens the dip and folds in a briny, ocean-y flavor that makes it taste fresher than the canned shortcut suggests.

It comes together in about ten minutes with no cooking at all, just stir and serve.

The recipe leaves room to play: crumbled blue cheese adds funk, horseradish brings a sharp kick, and minced parsley lends color and freshness, all optional depending on your crowd.

Set it out with crisp raw vegetables like carrots, celery, peppers, and radishes for dunking.

Pro Tips

• Soften the cream cheese fully so it blends smooth without lumps.
• Add the reserved clam juice a little at a time until the dip is creamy but still scoopable.
• Make it ahead and chill an hour or two; the flavor deepens as it rests.
• Drain the clams well, beyond the reserved juice, so the dip doesn’t turn watery.

Variations

• Stir in hot sauce or extra horseradish for more bite.
• Fold in chopped chives or dill for a fresh herb version.
• Serve with crackers or toasted baguette instead of vegetables.