Ingredients:

  • 8 oz block Cream Cheese (Full Fat, softened completely to room temperature)
  • 2 (6.5 oz) cans Canned Chopped Clams, drained (reserve 2 Tbsp liquid)
  • 1/2 cup Sour Cream (Full Fat)
  • 1 Tbsp Mayonnaise (Optional)
  • 1 small Shallot, very finely minced
  • 1 tsp Fresh Lemon Juice
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Hot Sauce (e.g., Tabasco)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Fresh Black Pepper, coarsely ground
  • Fine Sea Salt, to taste
  • 2 Tbsp Fresh Chives, finely snipped (plus extra for garnish)

Instructions:

  1. Drain the canned clams into a fine mesh strainer set over a small bowl, reserving 2 tablespoons (30 ml) of the clam liquid. Finely mince the shallot and snip the chives.
  2. Ensure the full-fat cream cheese is completely softened. In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise (if using). Use a spatula or hand mixer to beat until the mixture is perfectly smooth and lump-free.
  3. Add the minced shallot, lemon juice, Worcestershire sauce, hot sauce, garlic powder, and black pepper to the cream cheese mixture. Fold gently until just combined. Slowly whisk in the reserved clam juice (1-2 tablespoons) to deepen the flavor and reach a creamy, spoonable consistency.
  4. Gently fold in the drained chopped clams and the majority of the snipped chives. Use a spatula to avoid over-mixing. Taste the dip and add fine sea salt carefully (if needed) and any extra pepper or hot sauce until the flavor is spot on.
  5. Cover the bowl tightly and refrigerate for a minimum of 60 minutes. This chilling period is non-negotiable for flavor development. Transfer the chilled dip to a serving bowl and garnish generously with the remaining fresh chives before serving with potato crisps or crudités.