Quintessential for a 1950’s cocktail party – a recipe aired on the Kraft Music Hall Show, and canned clams sold out within 24 hours in New York City!
This dip is rich and perfectly matched to Ripple Potato Chips……..An American Classic!
Clam Dip
Clam DipThe dip itself is not high CHO, but you will have to count the chips. This will blend much better if the cream cheese is room temperature.
*Just a reminder to check the CHO of your products…new ones and favorites. The CHO is often adjusted as was Philadelphia Cream Cheese recently.
Ingredients
- 4 oz. (115 gr) cream cheese (2 TBSP/30 GR= 3 CHO) 11.5 CHO
- ¼ cup (57 gr) sour cream 4 CHO
- 1 5 oz (142 gr) can wild whole baby clams, drained – 151 gr (1/4 cup/55 gr = 2 CHO) 5.49 CHO
- ¼ cup (24 gr) Gouda, grated 0 CHO
- 2 TBSP (10 gr) green onion, chopped 1 CHO
- 2 TBSP (10 gr) Jalapeno, chopped 1 CHO
- 2 TBSP parsley chopped 0 CHO
- ½ TBSP lemon juice 0 CHO
- ½ tsp. Worcestershire Sauce 0 CHO
- ½ tsp. Tabasco 0 CHO
- ½ tsp. fish sauce 0 CHO
- 2 TBSP (22 gr) Parmesan, grated 0 CHO
- Garnish with anything colorful
TOTAL CHO 22.99 CHO
- TOTAL WEIGHT 433 GRAMS
- 22.99 CHO DIVIDED BY 433 GRAMS = .053 CHO/GRAM
- 1 TBSP = 14 GR (.053 CHO x 14 GR) .742 CHO/TBSP
- ¼ CUP = 4 TBSP (.742 CHO x 4) 2.96 CHO/1/4 CUP
- ¼ CUP = 56 GRAMS
Instructions
- Pre heat oven to 425 and bring cream cheese to room temperature.
- Drain clams in a sieve and set aside.
- In a mixing bowl, whisk cream cheese and sour cream until smooth.
- Add all remaining ingredients except clams and Parmesan. Whisk to bend.
- Fold in drained clams and top with grated Parmesan cheese.
- Bake for 20 minutes, until top is golden and dip bubbling.
- Garnish and serve hot/warm with your favorite ripple chips.
