Dad's Clam Dip
Recipe type: Appetizer
Serves: 4
Weight Watchers Info: 9 PointsPlus per serving (chips are extra)
  • 1 Block Neufchatel Cream Cheese (8 ounces)
  • 1 Can Minced Clams (Chopped is too big)
  • 2 Tsp Worcestershire Sauce
  • 1½ Tbsp Dried Minced Onion
  • ½ Tsp Garlic Powder
  1. Dump room temperature cream/neufchatel cheese into bowl.
  2. Open can of clams, pour juice into glass.
  3. Dump clams into cream/neufchatel cheese.
  4. Add worcestershire sauce, onion, and garlic to taste (something close to the proportions above).
  5. Add about half of the clam juice, or a little more until you can stir the dip into a consistency that scoops well onto a chip in a way that doesn’t break the chip, but doesn’t turn into a liquid that won’t stay on the chip.
  6. Put dip into refrigerator (especially if you got it too watery). You can store overnight–I usually make it the night before to let the flavors mix and let the dip set.
  7. Serve with potato chips!
Double or triple this for a crowd.
I sometimes will add a tablespoon of lemon juice, a teaspoon of horseradish, or a half teaspoon of Louisiana-style hot sauce to the mixture, depending on my mood. Colleen is not a big fan of the clam dip without at least some of the “spiced up” alternatives added.
Recipe by The Taste Place at