Chunky Clam Dip with Bacon

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  • 1/4 pound thick-cut bacon, diced
  • 3 (6.5 ounce) cans minced clams
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/3 cup sour cream
  • 2 teaspoons prepared horseradish
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 green onions, thinly sliced
  • 2 tablespoons minced fresh parsley
  • Salt and freshly ground black pepper
  • Tabasco sauce (or your favorite hot sauce)


Cook bacon until crispy, then drain on a paper towel-lined plate. Drain clams, reserving 1/4 cup clam juice.
Stir together cream cheese, sour cream and horseradish until smooth.
Stir in lemon juice, Worcestershire and reserved clam juice.
Fold in bacon, drained clams, scallions and parsley.
Season to taste with salt, pepper and a few dashes of Tabasco.
Can be made one day ahead. Refrigerate until ready to serve.

Recipe from Central Market Mill Creek - Culinary Resource Center
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