Clam Chowder Dip Recipe
American · Appetizer · 30 min total
A warm, creamy dip inspired by New England clam chowder, perfect for parties or game day.
10
min prep
min prep
20
min cook
min cook
8
servings
servings
230
kcal/serving
kcal/serving
Ingredients
- 2 (6.5 oz) cans minced clams, drained, 1/4 cup juice reserved
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, beat cream cheese, sour cream, and cheddar cheese until smooth. Stir in reserved clam juice.
- Melt butter in a skillet over medium heat. Add onion and celery; cook until softened, about 5 minutes. Add garlic; cook 1 minute.
- Stir in flour, thyme, and pepper; cook 1 minute. Remove from heat.
- Fold vegetable mixture and drained clams into cream cheese mixture. Transfer to a 1-quart baking dish.
- Bake 15-20 minutes until hot and bubbly. Top with bacon and parsley. Serve warm with crackers or bread.
Tips
- Can be assembled ahead and refrigerated; bake just before serving.
- Substitute canned clams with fresh steamed clams, chopped, if desired.
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