Ingredients
Mix horseradish, lemon juice with cream cheese. Add 1 tsp. of clam juice from the can, blend into cream cheese mixture. Add drained clams. Add additional clam juice if necessary to reach the desired consistency. Serve with chips.
Clam dip is a light seafood dip consisting of clams, cream cheese and mayo that is often served with crackers, toasted triangles of bread and various types of vegetables.
Crabcakes, Shrimp Dip, Tuna Salad, Clam Chowder, Sushi, Bouillabaisse.
Albertsons and Winn-Dixie will special order this item for you. Speak with a member of management or the customer service desk.
To properly eat steamed clams, use a fork or your fingers to remove the clam from its shell. Dip the clam in butter or broth, then enjoy the tender meat. Be sure to discard any shells or debris.
Ideally clam dip should be kept cold - less than 40 degrees F; at room temperature (about 70 degrees F), it can be left out for 2-3 hours before it starts getting hot enough that any bacteria that may be in it will start dividing. I would suggest getting it back into the fridge within 2 hours for safety.
Ingredients1 cn Gorton's Clams, drained1 ts Chopped chives1 c Cottage cheese1/4 ts Salt1/8 ts ThymeCombine all ingredients; mix well. Serve as a dip for raw vegetables. Makes approximately 1-1/3 cups.
Hmmm....here in RI where I've served thousand of clams casino there usually aren't any left to reheat...but...on those rare occasions that there are, I've put them (4 or 6) in the microwave for about a minute on a power level of seven with good results. Incidentally the casino mixture is not a "dip" in this area.
A dipper would dip dip as much as it want if a dipper would do dip.
Dip Dabs are: A lolly that you can dip in sugar.
A DIPO IS A DIP
Da Dip by Freak Nasty
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