Easy New England Clam Dip Recipe

I’ve never met a dip I didn’t like, but more than a French onion or spinach and artichoke, there’s one that speaks directly to my New England-loving heart — a classic New England Clam Dip.

“Dips” as we think of them today (meaning vehicles for potato or corn chips at parties) didn’t become popular until the 1950s and 60s, shortly after the chips themselves became mass-produced and mainstream. Clam dip, made with chopped canned clams and either sour cream or cream cheese (or both!) was just one of many to emerge. We call this an easy New England clam dip recipe because it calls for just six ingredients — clams, sour cream, cream cheese, Worcestershire sauce, onion, and lemon juice. Made according to the recipe instructions, the dip will be more thick than thin, with a noticeable sour cream tang and hint of lemon.

If you prefer, you can increase the amount of cream cheese for a thicker clam dip (one standard package will give you more than enough), and adjust the lemon to suit your taste. I also sometimes skip grating the onion (the only way I know how to get “onion juice”) in favor of just mincing the same amount of onion as fine as I can get it. After mixing everything together to your liking, just be sure to chill the dip for several hours — preferably overnight. This is one of those cases where the overall flavor benefits from a nice, long nap in the fridge.

When the party starts, you can accompany this classic clam dip with crackers, corn chips, or fresh veggies, but I can’t imagine serving it with anything other than a big bowl of ridged potato chips (Lay’s Ruffles if you want me to be specific). The salty potato chip and clam dip, like Marshmallow Fluff and peanut butter, are a match made in New England party food heaven. Are you a fan of New England clam dip? This post was first published in 2016 and has been updated. 

Get the Recipe: New England Clam Dip Recipe