Fresh Clam Dip
Makes 1-4 Servings
|Pilsner or Lager|
The classic casual clam recipe is made much more delicious with fresh clams, improving the finished flavor and texture of the dip.
- 1 cup Sour Cream
- 2 tsp Lemon Juice
- ½ tsp Worcestershire Sauce
- Hot Sauce of Your Choice, to taste (we used 1 tbsp Bonache Hatch, plus a little Bonache Habanero)
- 1lb Small Clams (manila clams or small quahogs)
- ¼ cup Vermouth
- Potato Chips, Fritos, or Homemade Root Vegetable Chips
- Dill Sprig for Garnish
Rinse off the clams, discarding any that are open and won’t close when pinched.
Put the clams in a small saucepot, with the vermouth, over high heat, covered. Bring the vermouth to a boil, then lower the heat and continue to cook for another minute.
Strain the liquid that’s left in the pan and reserve.
Remove the clams from their shells and chop the meat (small dice).
In a bowl combine the sour cream, lemon juice, Worcestershire sauce, hot sauce, salt to taste & two tablespoons of the reserved clam liquid.
Serve with your chips of choice.