Clam Cravings
Posted
Sun, 06/27/04
Wilbert is not a big fan of shellfish. I've always felt he must be nuts not to like shrimp, crab and lobster. This revulsion extends to clams as well. I'm not of the same taste as he is, thankfully. I love most shellfish, as long as the meat is fully cooked.
A few days ago I started craving my homemade clam dip, so I went ahead and made a batch with a portion equaling a 14-ounce container of sour cream. I use the dip on chips, raw vegetables (especially baby carrots) and rice cakes.
Shenanchie's Clam Dip
1 container (14 oz.) sour cream
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.
The preparation is easier done than said. I've been making the dip for years as 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.
Tags: Dips, Dressings & Sauces;
Seafood
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