Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Sherried Cream Cheese Clam Dip
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- #6609
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 ounces cream cheese
1 can (6.5 ounce size) minced clams
2 tablespoons reserved clam juice
1/4 teaspoon white pepper
1/2 teaspoon sherry
1 tablespoon chopped parsley
2 tablespoons sour cream
1 teaspoon lemon juice
2 cloves pressed garlic
3 drops Worcestershire sauce
1 teaspoon finely diced red onion
directions
Drain the clams and reserve the liquid. Put the clams in a bowl big enough to mix everything and then add the rest of the ingredients. Only add two tablespoons of the clam juice, but save the rest as you may add more later.
Mash and mix everything up with a fork until it is smooth and well mixed. If it's too thick, add more clam juice. The dip gets much of its flavor from the juice rather than the clams, so don't be afraid to add a bit too much. But don't make it runny.
Chill and serve with chips.
added by
Shunick
nutrition data
127 calories, 8 grams fat, 3 grams carbohydrates, 10 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
January 1, 2012
Delicious combination of flavors here. The clam essence is subtle, but addicting. I did not add more than the suggested amount of clam juice because I did not want to make the consistency too runny. When I made a second batch I decided to make it spicy, so I added a teaspoon of pure horseradish and a few shots of hot sauce. Fantastic! It's great as written, but don't be afraid to spice it up.