Okra and potatoes are the main ingredients in this fiery vegetarian cuisine from the south of India. Serve with naan, chapati, or puri instead of rice.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 9 |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 (6.5 ounce) can minced clams, drained with juice reserved
- 2 teaspoons lemon juice
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon onion juice
- ½ teaspoon minced garlic
Instructions
- Mix together cream cheese, clams, lemon juice, Worcestershire sauce, onion juice, and garlic in a bowl until combined. Thin with clam juice to desired consistency.
Reviews
I used dried onion flakes, garlic powder, basil, parsley, horseradish sauce and a large spoonful of sour cream. If too thick for some family members, I use a little half and half, that way everyone has their own version of this recipe. May try adding a hint of tartar sauce next time.
Made as written and then I let sit overnight in the fridge to incorporate flavor. Even so, it needed more. I ended up doubling the amount of Worcestershire and that did the trick.
I used this good recipe as a baseline, infusing key elements from other recipes. I finely chopped a shallot and two cloves of garlic. Plus I used (maybe) 1/4 teaspoon of cayenne pepper and about same amount of cholla hot sauce ( would have preferred Frank’s). Turned out pretty good. If I make this again, I would rinse the clams.
Needs to have more taste and spicyeer
I didn’t feel it was rich enough. Added more clams and 1 Tbs Fish Sauce…better
Really like this dip. I doubled the clams and it came out great! Super-chunky is my preference.
It was easy to throw together and perfect just as directed. I’m sure there are lots of way to Embellish this recipe to make it your own but it’s not necessary. Perfect treat for when On keto. Thank you for a great recipe
Great dip that goes together super quick. I added more lemon in place of the onion juice because I love lemon. I also doubled the clams which I was worried it would be too much clam taste but it turned out perfect. I also added about 1/4 teaspoon of Frank’s Red Hot. Will be making this again and again!
Like many others, I did not include any onion juice, but it came out very satisfactory nonetheless. I will be using this recipe for a long time to come.
Nice recipe. I did half cream cheese and half sour cream, which is how I’m used to making this. I also added a few dashes to Tabasco sauce and garnished it with spring onions on top.
Disappointing, lacked flavor. Wouldn’t make again.
I thought it was ok, but no one at the party liked it
My husband was upset when they stopped making it commercially. This is soooooo much better. I changed his mind
Had 16 guests over Christmas. They loved it. I made a triple batch. Highly recommend this recipe!
Simple but delicious! Made it for Thanksgiving dinner and it was a hit!
I condensed the clam juice, cooled, and added to the cream cheese. Threw in a 1/2 tsp. horseradish for some kick, and grated the onion and added it.
Way too much lemon juice. Pleaese add many more clams, cuz just tasted like creme cheese dip. I won’t make again.
After over forty years of making our Mom’s hallowed clam dip recipe, we tried this. It is FANTASTIC. We made one change, when we doubled this recipe, we switched out one can of lump crabmeat for the clams. OMG!!!!
I made this with alterations because I wanted the dip to be chunky. I used chopped clams instead if minced. I also doubled the amount of clams, used a white onion about 1/4 and put through the food processor to get fine and juicy. I used 1/2 of a Meyers lemon and the worchestire sauce then blended everything with a hand mixer until whipped! delicious!
Added some Old Bay as a personal preference. Everyone liked it!
Excellent dip, I minced about 2 tablespoons of onion and added that instead of the onion juice. We loved this recipe!