Appetizers > Seafood > Shenanchie's Clam Dip >
Shenanchie's Clam Dip
1 container (14 oz.) sour cream
2 cans clams (6 oz. each), drained (reserve a bit of juice for dip)
Lemon juice
Salt & black pepper to taste
Dried dill (for garnish; optional)
In a bowl, combine the sour cream and clams; mix well. Add a few squirts of lemon juice (or to taste), a teaspoon of the reserved clam juice, and the salt and black pepper. Blend thoroughly. Return the dip to the sour cream container for storage and cover; allow dip to chill for a few hours. Before serving, sprinkle with dried dill for garnish if desired.
Suggestion: Serve with crackers or chips.
*Clam Dip images (C) Shenanchie (2016). Click on image to view larger size in a new window.
Shenanchie's Note: I've been making my own clam dip for years; it is one of my favorites. When I used to work in a corporate office many moons ago, every time there was a party at work I was asked to bring double batches of the clam dip. I always returned home with an empty container.
Similar Recipe: Maine Clam Dip.
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