Make Ahead

My Daddy's Hot Clam Dip

January 14, 2011
Author Notes

My dad left all the cooking to my mom, except for a few specialties. Chief among them was this hot clam dip, which got trotted out every winter. If he were here, my dad would insist that you serve it with Ritz crackers, but triscuits are pretty good, too. The amount of horseradish to add varies depending on your taste and the heat of the horseradish. —Savour

  • Serves 6
  • 6.5 ounces can minced clams
  • 8 ounces cream cheese
  • 1-2 tablespoons prepared horseradish
  • 1 teaspoon grated onion
  • 1/2 teaspoon Sriracha sauce
  • salt and pepper, to taste
In This Recipe
  1. Preheat oven to 350 degrees.
  2. Drain the clams, reserving the juice.
  3. In a small ovenproof bowl or ramekin, combine the cream cheese, drained clams, horseradish, onion and Sriracha. With a fork, mash the cream cheese with the other ingredients until they are incorporated.
  4. If necessary, add reserved clam juice to thin to the consistency of whipped cream cheese. Add additional horseradish and salt and pepper to taste.
  5. Bake in preheated oven for 15-20 minutes, or until the top begins to brown. Serve with crackers.

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I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.