Hot Clam And Cheddar Dip(Makes 4 Cups)
A rich, cheesy clam dip with savory vegetables and a hint of spice, perfect for sharing at parties or enjoying with crusty bread and crackers.
Ingredients
- 1/2 cup chopped onions ⓘ
- 1/3 cup chopped carrots ⓘ
- 1/3 cup chopped celery ⓘ
- 1 crushed garlic clove ⓘ
- 2 tablespoons oil ⓘ
- 2/3 cup dry nonfat dry milk ⓘ
- 1/2 cup flour ⓘ
- 1/4 teaspoon white pepper ⓘ
- 1 1/2 cups minced clams and juice ⓘ
- Clam juice and water to make 2 1/2 cups
- 1 1/2 cups shredded Cheddar cheese ⓘ
- 1/2 teaspoon dry mustard ⓘ
- 10 drops hot pepper sauce ⓘ
- 1 1/2 pounds unsliced French or sourdough bread loaf ⓘ
Instructions
- Saute chopped onions, chopped celery, chopped carrots, and crushed garlic in oil in a medium saucepan.
- Remove from heat.
- Stir in dry milk, flour, and white pepper.
- Drain the minced clams; reserve the juice.
- Add water to the clam juice to make 2 1/2 cups.
- Gradually add the clam juice mixture to the flour mixture in the saucepan.
- Return to heat and cook, stirring constantly, until mixture just comes to a boil and thickens.
- Stir in minced clams, shredded Cheddar cheese, dry mustard, and hot pepper sauce.
- Cook, stirring constantly, until the cheese melts. Keep warm.
Tips & Substitutions
For a creamier dip, consider adding a splash of heavy cream or substituting some of the nonfat dry milk with whole milk. If you're short on clam juice, a seafood broth can work as a substitute. Fresh herbs like parsley or dill can enhance flavor. When sautéing the vegetables, be careful not to overcook them to retain their texture in the dip.
Serving Suggestions
Serve this dip warm with slices of crusty French or sourdough bread for dipping. It pairs beautifully with crackers or fresh vegetables for a delightful appetizer spread. For a complete gathering, consider serving alongside shrimp rolls or slices. This dip is perfect for game day or casual gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the dip on the stovetop over low heat, stirring occasionally to prevent sticking. You can also microwave it in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Clam And Cheddar Dip(Makes 4 Cups) contains roughly 1742 calories, with 39g protein, 257g carbohydrates, and 66g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (144% of the Daily Value), and iron (107% of the Daily Value). Note that it is relatively high in sodium, at 1444mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dip ahead of time?
Yes, you can prepare the dip a day in advance. Simply follow the recipe through step 8, then let it cool before refrigerating. When ready to serve, reheat gently on the stove or in the microwave, adding a little water or milk if it thickens too much.
Can I use canned clams instead of fresh?
Absolutely! Canned clams are a great convenience and can be used in this recipe. Just drain them and use the juice as directed. Look for good quality canned clams for the best flavor in your dip.
What can I do with leftover dip?
Leftover dip can be used in various ways. Consider filling puff pastry shells for mini appetizers or tossing it with pasta for a creamy seafood dish. You can also serve it as a topping for baked potatoes or mix it into an omelet for a unique breakfast treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).