Clam Dip

My dad started making this clam dip about 20 years ago and I've enjoyed it ever since. I wish I could credit the original author, but all I know is that it came from a 2002 issue of Gourmet magazine. Gourmet ceased publication in 2009 and this particular recipe doesn't seem to have been archived. The recipe I've posted here is my adaptation of dad's adaptation of the original. It's a great snack or appetizer served with chips. All the amounts here can, and should, be adjusted to personal taste.

My main change has been in the garlic and clam juice. I grate the garlic on a microplane, which releases a ton of flavor. I've realized lately that recipes measuring garlic in cloves can be a big problem since they vary in size so much. I've been getting garlic from our local farmer, whose garlic comes in massive cloves about 2-3 times the size of those typically found in the grocery store. With something as potent as raw garlic, this can make a big difference. Grating helps measure more consistently. My recommendation is to be careful as you can always add more garlic, but can't take it away. For the clam juice, I added one tablespoon at a time until the consistency was right. Four to five tablespoons should do it. It should be fairly loose but still able to be picked up with a chip. The scallions came from our garden. With the incredible heat this summer, most of our vegetables didn't do as well, but the scallions were very successful.

Ingredients

• 8 oz. cream cheese
• 3 Tbs. fresh lemon juice (about 1 large lemon)
• 2 6.5 oz. cans chopped clams
• 3/4 tsp. grated garlic
• 1/2 tsp. hot sauce (Frank's or Tabasco)
• 1 tsp. Worcestershire sauce
• 1/4 tsp. white pepper
• 1/4 tsp. salt
• 1 medium tomato
• 3 scallions

Instructions

Take the cream cheese out of the refrigerator to soften for at least 1 hour. In a bowl, mix the cream cheese and lemon juice. Strain the clams, reserving the juice. Add the clams to the bowl. Grate the garlic. I used one very large clove, but it may take 2-3 cloves. Be conservative as you can always add more. Add hot sauce, Worcestershire sauce, and white pepper. Mix together. Dice the tomato, remove seeds, and add. Slice the scallions on a bias and add. Cut the white part more thinly than the green part. Mix everything together and add clam juice to desired thickness, about 4 to 5 Tbs. Cover and refrigerate for one hour before serving.