Martha Stewart Baked Clam Dip

Martha Stewart baked clam dip is an easy hot seafood dip made with cream cheese, sour cream and chopped canned clams, ready in 45 minutes. This simple party appetizer fits game day, holiday gatherings and summer cookouts, since it bakes in one small dish and goes straight to the table for sharing.

Drain the clams well but keep 3 tablespoons of their liquid, because that little splash seasons the whole dip with a briny, ocean flavor. Leave it out and the dip tastes flat and heavy, mostly just cream cheese.

Martha stirs in minced shallot and a pinch of cayenne instead of the usual garlic powder, so the dip tastes fresh and gently warm rather than sharp. She also finishes it with a dusting of cayenne right before serving, which adds color and a little kick over the potato chips.

Martha Stewart Baked Clam Dip

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

130

kcal

Cream cheese and sour cream bake into a thick, bubbling dip loaded with tender clams. The top turns golden in spots while the middle stays soft and scoopable.

Ingredients

• 8 ounces cream cheese, room temperature
  

• 1/3 cup sour cream
  

• 2 cans (6 1/2 ounces each) whole clams, such as Bar Harbor Premium, drained and coarsely chopped, 3 tablespoons liquid reserved
  

• 1/2 teaspoon Worcestershire sauce
  

• 2 teaspoons minced shallot
  

• 1/8 teaspoon cayenne pepper, plus more for sprinkling
  

• Coarse salt
  

• Potato chips, for serving
  

Directions

• Preheat and mix base: Preheat the oven to 375°F, then stir 8 ounces room-temperature cream cheese and 1/3 cup sour cream together in a medium bowl. Keep stirring until the mixture is completely smooth, so there are no lumps left in the baked dip.
• Add the flavorings: Stir in 2 cans of drained, coarsely chopped whole clams, 3 tablespoons reserved clam liquid, 1/2 teaspoon Worcestershire sauce and 2 teaspoons minced shallot. Add 1/8 teaspoon cayenne pepper and 1/4 teaspoon coarse salt, then mix until everything is evenly combined.
• Fill the baking dish: Transfer the mixture to a 2 1/2-to-3-cup baking dish. Smooth the top so it browns evenly in the oven.
• Bake until golden: Bake for about 30 minutes, until the dip is bubbly and the top is golden brown in spots. Then pull it out and let it settle for a minute before serving.
• Serve with chips: Sprinkle a little extra cayenne over the warm dip. Set it out with a big bowl of potato chips for scooping.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Sweese 8-ounce porcelain ramekins, set of 6, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh clams instead of canned?

Yes, but steam them first and chop the meat coarsely, since raw clams would release too much water into the dip. Use about 1 cup of cooked chopped clams and swap in 3 tablespoons of the steaming broth for the canned clam liquid.

Can I make baked clam dip ahead of time?

Mix the dip, spoon it into the baking dish and cover it tightly in the fridge for up to 1 day. Then bake it straight from the fridge, adding about 5 to 10 minutes so the center gets hot all the way through.

How do I store and reheat leftover clam dip?

Cover leftovers and keep them in the fridge for up to 2 days. Reheat in a 350°F oven until warm, since the microwave can make the cream cheese separate and turn greasy.

What can I serve with clam dip besides potato chips?

Sturdy crackers, toasted baguette slices and celery or cucumber slices all scoop well. Choose something firm, because the dip is thick and softer dippers tend to break.

What is the most common mistake with this dip?

Using cold cream cheese is the biggest one, because it leaves small lumps that never smooth out. Let it sit on the counter until it is soft, then stir it with the sour cream before the clams go in.