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SANDRA'S CREAMY CLAM DIP with LIGHT RYE WASA CRACKERS

A very, very satisfying and tasty
clam dip that you're 

bound to adore...
Servings: (6 to 8)
Prep: 5 Mins. |
Stand time: 15 Mins.

INGREDIENTS

1 (8 oz.pkg.) cream cheese, at room temperature
½ cup sour cream
1 (6.5 oz. can) minced clams (I prefer Snows)
----drained (while reserving some juice depending upon desired consistency)
¼ teaspoon seasoning salt (I prefer Johnny’s Seasoning Salt)
¼ teaspoon freshly ground pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon old bay seasoning
½ teaspoon worcestershire sauce
½ teaspoon freshly squeezed lemon juice
¼ teaspoon paprika

--Garnish with 1 teaspoon freshly chopped Italian parsley

--1 pkg. of wasa light rye crackers (see photograph)

METHOD

Place cream cheese and sour cream in a medium bowl; whisking until smooth. Add the remaining ingredients, except parsley, and continue to whisk until combined. Cover and let stand at room temperature for 15 minutes for flavors to meld. Check consistency, adding more clam juice if desired, and place Clam Dip in a smaller decorative serving bowl, then sprinkle with freshly chopped parsley.  Place in center of a large platter, and line outer parameter with light rye wasa crackers, including a few table knives for spreading Clam Dip on crackers. – Enjoy!

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Tips: You can also make this into a crab dip by replacing 8 oz. of broken lump crab for the clams. Also, many people love to eat this Clam Dip with ruffle potato chips, and it gets tastier the next day.

3 comments:

sandra said...

I have been making this recipe religously for 30+ years with a friend that I worked with in Yakutat many years ago...I've changed it up very little since that time...and every time I eat this it brings back very fond memories of my friend and co-worker during that time named Jennethan!

Jennethan said...

I have used a similar recipe over the years. That was so very good........... num...
Thanks for sharing it. Jen

sandra said...

You are so very welcome...when I make this Clam Dip I think with fond memories of the time I worked with you at the Yak-Tat Kwaan so many years ago when we'd take turns making this ;)

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