Thread: Clam dip

On Feb 8, 12:59*am, Serene Vannoy <ser...@serenepages.org> wrote:
> What do you put in clam dip? I did the following (approximately) and
> while I really like it, James pronounced it "not very clammy" (and he
> thinks maybe it's the smallness of the clams, rather than having big
> chunks). More clams? Parsley? What do you recommend?
>
> Here's what I did, just kind of winging it:
>
> 1 10-oz. can baby clams and most of the juice
> about 10 oz. cream cheese (1.25 8-ounce bricks)
> 3 green onions, chopped
> juice of half a lemon
> salt and plenty of freshly-ground black pepper
> a bit of sour cream
>
> Help me out?
>
> Serene

A little horseradish to give it a kick.

On Sat, 7 Feb 2009 22:05:46 -0800 (PST), "Michael O'Connor"
<[email protected]> wrote:

>On Feb 8, 12:59*am, Serene Vannoy <ser...@serenepages.org> wrote:
>> What do you put in clam dip? I did the following (approximately) and
>> while I really like it, James pronounced it "not very clammy" (and he
>> thinks maybe it's the smallness of the clams, rather than having big
>> chunks). More clams? Parsley? What do you recommend?
>>
>> Here's what I did, just kind of winging it:
>>
>> 1 10-oz. can baby clams and most of the juice
>> about 10 oz. cream cheese (1.25 8-ounce bricks)
>> 3 green onions, chopped
>> juice of half a lemon
>> salt and plenty of freshly-ground black pepper
>> a bit of sour cream
>>
>> Help me out?
>>
>> Serene
>
>A little horseradish to give it a kick.

James wants it clammier, not hotter.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 07 Feb 2009 21:59:28 -0800, Serene Vannoy
<[email protected]> wrote:

>What do you put in clam dip? I did the following (approximately) and
>while I really like it, James pronounced it "not very clammy" (and he
>thinks maybe it's the smallness of the clams, rather than having big
>chunks). More clams? Parsley? What do you recommend?
>
>Here's what I did, just kind of winging it:
>
>1 10-oz. can baby clams and most of the juice
>about 10 oz. cream cheese (1.25 8-ounce bricks)
>3 green onions, chopped
>juice of half a lemon
>salt and plenty of freshly-ground black pepper
>a bit of sour cream
>
>Help me out?
>

I don't make clam dip, so I can only guess. Try substituting bottled
clam juice for the can juice for starters. Also, whole baby clams
seem to be pretty mild tasting for the most part. Try the other kind
of canned clams (the big chunk kind).


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article <[email protected]>,
Serene Vannoy <[email protected]> wrote:

> What do you put in clam dip? I did the following (approximately) and
> while I really like it, James pronounced it "not very clammy" (and he
> thinks maybe it's the smallness of the clams, rather than having big
> chunks). More clams? Parsley? What do you recommend?
>
> Here's what I did, just kind of winging it:
>
> 1 10-oz. can baby clams and most of the juice
> about 10 oz. cream cheese (1.25 8-ounce bricks)
> 3 green onions, chopped
> juice of half a lemon
> salt and plenty of freshly-ground black pepper
> a bit of sour cream
>
> Help me out?
>
> Serene

Mom made the most divine clam dip. Simple. 1 16 oz. container of sour
cream and 1 can of baby clams including the juice. Nada else. :-)
--
Peace! Om

"Criminals thrive on the indulgence of societies understanding."

-- From "Batman Begins"

In article <[email protected]>,
sf <[email protected]> wrote:

> On Sat, 7 Feb 2009 22:05:46 -0800 (PST), "Michael O'Connor"
> <[email protected]> wrote:
>
> >On Feb 8, 12:59*am, Serene Vannoy <ser...@serenepages.org> wrote:
> >> What do you put in clam dip? I did the following (approximately) and
> >> while I really like it, James pronounced it "not very clammy" (and he
> >> thinks maybe it's the smallness of the clams, rather than having big
> >> chunks). More clams? Parsley? What do you recommend?
> >>
> >> Here's what I did, just kind of winging it:
> >>
> >> 1 10-oz. can baby clams and most of the juice
> >> about 10 oz. cream cheese (1.25 8-ounce bricks)
> >> 3 green onions, chopped
> >> juice of half a lemon
> >> salt and plenty of freshly-ground black pepper
> >> a bit of sour cream
> >>
> >> Help me out?
> >>
> >> Serene
> >
> >A little horseradish to give it a kick.
>
> James wants it clammier, not hotter.

I can't stand horseradish. EW!
--
Peace! Om

"Criminals thrive on the indulgence of societies understanding."

-- From "Batman Begins"

On Sun, 08 Feb 2009 02:00:40 -0600, Omelet <[email protected]>
shouted from the highest rooftop:

>In article <[email protected]>,
> Serene Vannoy <[email protected]> wrote:
>
>> What do you put in clam dip? I did the following (approximately) and
>> while I really like it, James pronounced it "not very clammy" (and he
>> thinks maybe it's the smallness of the clams, rather than having big
>> chunks). More clams? Parsley? What do you recommend?
>>
>> Here's what I did, just kind of winging it:
>>
>> 1 10-oz. can baby clams and most of the juice
>> about 10 oz. cream cheese (1.25 8-ounce bricks)
>> 3 green onions, chopped
>> juice of half a lemon
>> salt and plenty of freshly-ground black pepper
>> a bit of sour cream
>>
>> Help me out?
>>
>> Serene
>
>Mom made the most divine clam dip. Simple. 1 16 oz. container of sour
>cream and 1 can of baby clams including the juice. Nada else. :-)

Just as soon as I find the baby clams in a can I'll try it.

I wonder how the frozen clams I use for pasta sauce would work?
Defrosted and with the juice, of course. Maybe I should try chopping
them up a little them first???


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"Serene Vannoy" ha scritto nel messaggio
> What do you put in clam dip? I did the following (approximately) and >
> while I really like it, James pronounced it "not very clammy" (and he >
> thinks maybe it's the smallness of the clams, rather than having big
> chunks). More clams? Parsley? What do you recommend?
>
> Here's what I did, just kind of winging it:
>
> 1 10-oz. can baby clams and most of the juice
> about 10 oz. cream cheese (1.25 8-ounce bricks)
> 3 green onions, chopped
> juice of half a lemon
> salt and plenty of freshly-ground black pepper
> a bit of sour cream
> Serene

I used to make a warm clam dip from a friend's recipe. I loved it. It
started like yours except for a tin of clams (minced cheap ones) it used 3
oz. cream cheese, no lemon, no sour cream, yes to some onion and the last
direction was "grind more pepper than seems wise". It was kept warm in a
chafing dish and was eaten with Fritos or potato chips.

So, I would say too many competitors for the clams and not enough clams.

In article <[email protected]>,
bob <[email protected]> wrote:

> On Sun, 08 Feb 2009 02:00:40 -0600, Omelet <[email protected]>
> shouted from the highest rooftop:
>
> >In article <[email protected]>,
> > Serene Vannoy <[email protected]> wrote:
> >
> >> What do you put in clam dip? I did the following (approximately) and
> >> while I really like it, James pronounced it "not very clammy" (and he
> >> thinks maybe it's the smallness of the clams, rather than having big
> >> chunks). More clams? Parsley? What do you recommend?
> >>
> >> Here's what I did, just kind of winging it:
> >>
> >> 1 10-oz. can baby clams and most of the juice
> >> about 10 oz. cream cheese (1.25 8-ounce bricks)
> >> 3 green onions, chopped
> >> juice of half a lemon
> >> salt and plenty of freshly-ground black pepper
> >> a bit of sour cream
> >>
> >> Help me out?
> >>
> >> Serene
> >
> >Mom made the most divine clam dip. Simple. 1 16 oz. container of sour
> >cream and 1 can of baby clams including the juice. Nada else. :-)
>
> Just as soon as I find the baby clams in a can I'll try it.
>
> I wonder how the frozen clams I use for pasta sauce would work?
> Defrosted and with the juice, of course. Maybe I should try chopping
> them up a little them first???

It'd be a fun experiment. :-) Try sour cream tho' instead of cream
cheese.
--
Peace! Om

"Criminals thrive on the indulgence of societies understanding."

-- From "Batman Begins"

Omelet wrote:

> Mom made the most divine clam dip. Simple. 1 16 oz. container of sour
> cream and 1 can of baby clams including the juice. Nada else. :-)

I will definitely try it! Can't beat it for easy.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

In article <[email protected]>,
Serene Vannoy <[email protected]> wrote:

> Omelet wrote:
>
> > Mom made the most divine clam dip. Simple. 1 16 oz. container of sour
> > cream and 1 can of baby clams including the juice. Nada else. :-)
>
> I will definitely try it! Can't beat it for easy.
>
> Serene

I hope it works for you! :-) Mom just stirred it in with a fork...
--
Peace! Om

"Criminals thrive on the indulgence of societies understanding."

-- From "Batman Begins"

"Serene Vannoy" <[email protected]> wrote in message
news:[email protected]..
> What do you put in clam dip? I did the following (approximately) and while
> I really like it, James pronounced it "not very clammy" (and he thinks
> maybe it's the smallness of the clams, rather than having big chunks).
> More clams? Parsley? What do you recommend?
>
> Here's what I did, just kind of winging it:
>
> 1 10-oz. can baby clams and most of the juice
> about 10 oz. cream cheese (1.25 8-ounce bricks)
> 3 green onions, chopped
> juice of half a lemon
> salt and plenty of freshly-ground black pepper
> a bit of sour cream
>
> Help me out?
>
> Serene
> --
>
What brand of canned clams were you using? Isn't that the problem?

Therey

Theron wrote:
> "Serene Vannoy" <[email protected]> wrote in message
> news:[email protected]..
>> What do you put in clam dip? I did the following (approximately) and while
>> I really like it, James pronounced it "not very clammy" (and he thinks
>> maybe it's the smallness of the clams, rather than having big chunks).
>> More clams? Parsley? What do you recommend?
>>
>> Here's what I did, just kind of winging it:
>>
>> 1 10-oz. can baby clams and most of the juice
>> about 10 oz. cream cheese (1.25 8-ounce bricks)
>> 3 green onions, chopped
>> juice of half a lemon
>> salt and plenty of freshly-ground black pepper
>> a bit of sour cream
>>
>> Help me out?
>>
>> Serene
>> --
>>
> What brand of canned clams were you using? Isn't that the problem?

Could be, I suppose. Do you have a favorite brand?

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Serene Vannoy wrote:
>
> What do you put in clam dip? I did the following (approximately) and
> while I really like it, James pronounced it "not very clammy" (and he
> thinks maybe it's the smallness of the clams, rather than having big
> chunks). More clams? Parsley? What do you recommend?
>
> Here's what I did, just kind of winging it:
>
> 1 10-oz. can baby clams and most of the juice
> about 10 oz. cream cheese (1.25 8-ounce bricks)
> 3 green onions, chopped
> juice of half a lemon
> salt and plenty of freshly-ground black pepper
> a bit of sour cream
>
> Help me out?
>
> Serene

More clams. That's a heck of a lot of cream cheese for the amount of
clam solids. Would skip the cream cheese entirely and go for the sour
cream instead, but that's personal preference. A pinch of powdered chile
or a few chile flakes would work for us


> --
> 42 Magazine, celebrating life with meaning. Inaugural issue March '09!
> http://42magazine.com
>
> "I am an agnostic only to the extent that I am agnostic about fairies at
> the bottom of the garden." -- Richard Dawkins

Arri London wrote:
> Serene Vannoy wrote:
>>
>> What do you put in clam dip? I did the following (approximately) and
>> while I really like it, James pronounced it "not very clammy" (and he
>> thinks maybe it's the smallness of the clams, rather than having big
>> chunks). More clams? Parsley? What do you recommend?
>>
>> Here's what I did, just kind of winging it:
>>
>> 1 10-oz. can baby clams and most of the juice
>> about 10 oz. cream cheese (1.25 8-ounce bricks)
>> 3 green onions, chopped
>> juice of half a lemon
>> salt and plenty of freshly-ground black pepper
>> a bit of sour cream
>>
>> Help me out?
>>
>> Serene
>
> More clams. That's a heck of a lot of cream cheese for the amount of
> clam solids.

My mother makes great clam dip that is very simple but very effective. I'm
trying to remember what she puts in it....

One 6 1/2 oz can of minced clams, drained (reserve the juice)
lemon juice, maybe 1/2 a lemon, depending
Several dashes of Tabasco
a couple of tablespoons of grated fresh onion (maybe half a small onion)
cream cheese, probably 8 oz

Beat together everything above using a hand or stand mixer, adding reserved
clam juice to achieve desired degree of fluidity. It is very nicely clammy.
I think a key point is to not put in so much other stuff that you can't
taste the clams. Also, minced clams will result in more clam flavor
throughout than whole baby clams.

"Serene Vannoy" <[email protected]> wrote in message
news:[email protected]..
> Theron wrote:
>> "Serene Vannoy" <[email protected]> wrote in message
>> news:[email protected]..
>>> What do you put in clam dip? I did the following (approximately) and
>>> while I really like it, James pronounced it "not very clammy" (and he
>>> thinks maybe it's the smallness of the clams, rather than having big
>>> chunks). More clams? Parsley? What do you recommend?
>>>
>>> Here's what I did, just kind of winging it:
>>>
>>> 1 10-oz. can baby clams and most of the juice
>>> about 10 oz. cream cheese (1.25 8-ounce bricks)
>>> 3 green onions, chopped
>>> juice of half a lemon
>>> salt and plenty of freshly-ground black pepper
>>> a bit of sour cream
>>>
>>> Help me out?
>>>
>>> Serene
>>> --
>>>
>> What brand of canned clams were you using? Isn't that the problem?
>
> Could be, I suppose. Do you have a favorite brand?
>
> Serene
>
> No, if anyone does it would be nice to know. I was thinking you should run
> over to Ranch 99, pickup a bag of Manilla clams, steam them, reduce and
> save the steaming liquid, and chop the clams up. I didn't realize how much
> work that would be until I started typing.

Theron

On Sat, 07 Feb 2009 21:59:28 -0800, Serene Vannoy
<[email protected]> wrote:

>What do you put in clam dip? I did the following (approximately) and
>while I really like it, James pronounced it "not very clammy" (and he
>thinks maybe it's the smallness of the clams, rather than having big
>chunks). More clams? Parsley? What do you recommend?
>
>Here's what I did, just kind of winging it:
>
>1 10-oz. can baby clams and most of the juice
>about 10 oz. cream cheese (1.25 8-ounce bricks)
>3 green onions, chopped
>juice of half a lemon
>salt and plenty of freshly-ground black pepper
>a bit of sour cream
>
>Help me out?

I'm thinking the green onions probably overpowered the clams. I'd cut
back on them and use more clams.

I would omit the lemon juice. I use lemon juice to cut the fishy
flavor of tuna, etc. May have neutralized some of the clam flavor.
Not sure.

And you can never go wrong with a dash of Worcestershire sauce.

But that's just me.

Carol

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