Clam dip seems to emerge twice a year in the Graf family… Christmas and summer! David has made this for years, and even in the same bowl when we’re visiting Smith Mountain Lake. He makes his with the first two ingredients only – and it’s truly amazing. However, I can’t seem to NOT tweak recipes a little, so when I make it, I add a little zest. For even more “zest” I absolutely love having it with Salt and Vinegar Cape Cod chips, my all time favorite! It isn’t messy, and travels well – so we enjoy taking it on the boat, to the beach or over to a friends house for a gathering. Two or three bites in, people start asking! Enjoy with the people you love.
XX – Mary
1 block cream cheese softened
1 can minced clams (drained, but juices reserved)
1/8 minced onion
Dash of Cracked Pepper
Dash of Salt
Dash of Worcestershire
Mix all ingredients until smooth and chill for at least 2 hours. Slowly add reserved clam juice and stir, until desired consistency and taste is achieved. Serve with RUFFLES (which is why I chose the above photo) or Cape Cod, depending on your preference of size and style of chip.
