Even though the Denver Broncos didn’t win the play-off game last Saturday, we remain proud and excited about their success this season. There is still more football to come over the next few weeks and Dad’s clam dip is perfect for game day. The recipe is a favorite from my childhood, and as kids would always go crazy for this grown-up dip. My Dad was usually the one who whipped it up and he tells me the recipe came from some long-ago friends back in Boston. The ingredients are simple with a can of chopped clams, mayonnaise, sour cream, Worcestershire sauce, a touch of fresh garlic and some salt and pepper. It is unique and full of rich flavor from the clams and mayonnaise – a nice treat to go along with a cold beer and a good football game. My favorite chips are Ruffles because the ridges help hold on to the chunks of clams waiting to be scooped up. I hope Dad approves of my recipe interpretation!
Eat well and share the love!
Dad’s Clam Dip
Recipe: Melissa Schenker/Foodie for Two
Serves two foodies
½ cup mayonnaise
¼ cup sour cream
1 can (6.5 oz.) chopped clams (drain and reserve juice)
2 teaspoons clam juice
1 teaspoon Worcestershire sauce
¼ of a small clove of garlic, grated or finely diced
1/8 teaspoon kosher salt
Pinch of fresh-cracked pepper
Ruffles potato chips
Directions: Add all ingredients (except the chips) to a bowl and mix well. If dip is too thick, add more clam juice to thin out.
Dip can be made up to two days ahead; store covered in the refrigerator. Recipe is easily doubled or tripled for larger crowds.
Serve with potato chips and your favorite beer.
- Transfer leftover clam juice to a small jar and freeze (up to three months) for later use