Ree’s sister Betsy lives in Seattle and loves clam dip, so Ree decided to make it for her when she visited the ranch. It’s a Pacific Northwest classic, typically made using razor clams. Here Ree substitutes canned clams for convenience and serves it with potato chips.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 8 ounces cream cheese, at room temperature
- 1 1/2 cups Greek yogurt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 4 to 5 dashes hot sauce
- Zest and juice of 1 lemon
- 1 cup canned clams, drained, chopped and juice reserved
- 1/4 cup finely chopped fresh parsley
- 2 scallions, thinly sliced, green and white parts
- Kosher salt and freshly ground black pepper
- Potato chips, for serving
Instructions
- Put the cream cheese, yogurt, garlic powder, onion powder, hot sauce and lemon zest and juice in a large bowl, then beat together using an electric mixer until smooth. Fold in the clams, half the parsley, half the scallions and salt and pepper to taste. The dip should be nice and creamy. If it is too thick, thin with the reserved clam juice.
- Transfer to a serving dish and garnish with the remaining parsley and scallions. Chill for at least 1 hour, then serve with potato chips. The dip can be made up to a day in advance.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 215 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 48 mg |
| Sodium | 287 mg |
| Serving Size | 1 of 8 servings |
| Calories | 215 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 48 mg |
| Sodium | 287 mg |
Reviews
I agree with others, way too much lemon, too much Greek yogurt and no clam taste, ended up in the trash. Love Ree but this one sucked.
I made it without looking at the comments..I think I needed another can of clams, maybe add Worcestershire, and less greek yogurt maybe? I’m willing to try it again with some modifications, clam dip was something my grandma made in Pensacola in the 70’s LOL
Way too much lemon this recipe, my finished dip tasted like a greek yogurt sour lemon dip. I even used 2 cans of chopped clams and there was no clam flavor, even after sitting in fridge for hours.. Thankfully I kept the clam juice from one of the cans so I took half of the dip I made, put it in another bowl and added another 8oz of cream cheese to cut the lemon and all the clam juice which added the clam flavor so I was able to salvage it. I will do the same with the other half. I would recommend using a very small amount of lemon, maybe just the zest and all the clam juice which is flavorful and gives it a clam taste. I love Ree Drummond recipes and have many on my monthly rotation. This was the first of her recipes Ive tried that I was disappointed with.
This was easy but not good. It ended up in the trash. Oh well. It was worth trying
Meh. After an hour very little clam taste. Maybe better tomorrow after sitting in the fridge….Ree was off on this production.