This baked clam dip is made with razor clams from the Pacific Ocean. A cream cheese mix with fresh herbs, minced clams and a golden brown crispy top. Serve with some carrots, cucumbers, crackers or sourdough bread.
One of my favorite things from the Pacific Northwest are razor clams. We go a few times a year to dig up this Washington favorite shellfish. Then, we turn it into different recipes like this easy clam dip or a comforting pot of razor clam chowder.
This creamy clam dip recipe is great for a group of seafood lovers. It has tons of fresh flavors to help the clams shine.
It is also great to serve at your next summer BBQ or game day party with your favorite cracker, fresh veggies, or homemade sourdough bread.
It's really simple to make and is a great mix of creamy and crunchy.
Do you love a good dip and seafood? Check out a few of my other favorite seafood dips like a smoked salmon dip, hot and cheesy crab dip or a cold crab dip.
Need some ideas on what to serve with your seafood dips? Check out my what to serve with crab dip suggestions.
🧀Ingredients
Softened Cream Cheese: Use room temperature cream cheese. When the cream cheese is softer it will whip better. Allow to sit on the counter for about 30 minutes before mixing.
Fresh Clams: This recipe calls for fresh razor clams but any fresh or canned clam may be used. If using canned clams use either a 6.5 or 10 ounce can, depending on how much clams you want in the dip. Drain and reserve the juice.
Fresh Herbs: The herbs bring freshness to this dip. Dried can be used in their place. About 1 teaspoon of each dried herb in place of the fresh parsley and dill.
Panko Crumbs: This dip has a crunchy crumb top made out of Panko bread crumbs. Either Italian bread crumbs or crushed ritz crackers can be used as well.
Sour Cream: This helps give the cream cheese a lighter, creamier consistency. Greek Yogurt can also be used in its place.
Fresh Garlic: If you do not have fresh garlic, garlic powder can also be used. About ½ a teaspoon of garlic powder.
Optional: Add in your favorite hot sauce to give it a kick.
See full information on ingredients and quantities in the recipe card.
🥘How to Make
Step 1: Preheat oven to 425 degrees Fahrenheit.
Step 2: Start off by dicing the clams up into small, bite size pieces. Set aside. If using canned be sure to drain and reserve the clam juice before dicing.
Step 3: In a medium bowl, take the cream cheese and mix with a hand mixer until light and fluffy with no more lumps. (Image 1).
💡Pro Tip: to make the cream cheese soft take out of the refrigerator about 30 minuets before mixing. This will make it nice and creamy.
Step 4: Add in the sour cream, lemon juice, Worcestershire sauce and mix. Add in any reserved clam juice until desired consistency.
Step 5: Add in the diced herbs, salt, onion powder, garlic, and minced clams. Mix with the hand mixer until it is fully combined. (Image 2).
Step 6: Spread an even layer in a small cast iron pan or baking dish. I like to use a 8" cast iron pan. (Image 3).
Step 7: In a small pan on the stove, melt the butter. Add the panko crumbs and toss to coat in the butter. Continue tossing until they start to turn golden brown. (Image 4).
Step 8: Spread an even layer on-top of the dip (Image 5) and place in the oven for 15-20 minutes or until the dip is bubbly and the crumbs are crispy and brown.
Remove from the oven and allow too slightly cool. Serve warm.
🍽Ways to Serve
Some of the best things to serve with this clam dip are:
- Carrots
- Celery
- Bell Pepper Strips
- Cucumbers
- Other Fresh-Cut vegetables
- Buttery Crackers like a Ritz
- Sourdough Bread, or baguette slices
- Potato Chips
- Tortilla Chips
- Pretzels
- Kettle Chips
❓Recipe FAQs
Rinsing canned clams is not necessary and will take away a lot of the natural flavors. Just use the clams right out of the can.
As long as they are pre cooked before canning clams can be eaten right out of the can.
Yes! Make everything ahead of time, cover and refrigerate and then bake right before serving.
🐟Other Seafood Recipes
📋Recipe
Baked Clam Dip
Equipment
Ingredients
- 8 ounces Fresh Minced Clams - Or a can of minced clams. Reserve juices. See notes.
- 8 ounces Cream Cheese - softened
- 2 Tablespoons Sour Cream
- ½ teaspoon Sea Salt
- ½ teaspoon Onion Powder
- 2 Garlic Cloves - Minced or pressed
- 1 Tablespoon Diced Fresh Parsley
- ½ Tablespoon Diced Fresh Dill
- 1 Tablespoon Freshly Squeezed Lemon Juice - About half a lemon
- 1 teaspoon Worcestershire Sauce
Optional
- Reserved Clam Juice - Until desired consistency
- Hot Sauce
Bread Crumbs
- 2 Tablespoons Unsalted Butter
- 1 Cup Panko Bread Crumbs
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Start off by dicing the clams up into small, bite size pieces. Set aside. If using canned, be sure to drain and reserve the clam juice.
- In a medium bowl, take the cream cheese and mix with a hand mixer until light and fluffy with no more lumps.
- Add in the sour cream, lemon juice, Worcestershire sauce and mix. Add in any reserved clam juice until your desired consistency.
- Add in the diced herbs, salt, onion powder, garlic, and minced clams. Mix with the hand mixer until it is fully combined.
- Spread an even layer in a small cast iron pan or baking dish.
- In a small pan on the stove, melt the butter. Add the panko crumbs and toss to coat in the butter. Continue tossing until they start to turn golden brown.
- Spread an even layer on-top of the dip and place in the oven for 15-20 minutes or until the dip is bubbly and the crumbs are crispy and brown. Remove from the oven and allow too slightly cool. Serve warm.
Notes
- Softened Cream Cheese: Use room temperature cream cheese. When the cream cheese is softer it will whip better. Allow to sit on the counter for about 30 minutes.
- Fresh Clams: This recipe calls for fresh razor clams but any fresh or canned clam may be used. If using canned clams use either a 6.5 or 10 ounce can, depending on how much clams you want in the dip. Drain and reserve the juices before adding.
- Fresh Herbs: The herbs bring freshness to this dip. Dried can be used in their place. About 1 teaspoon of each dried in place of the fresh parsley and dill.
- Panko Crumbs: This dip has a crunchy crumb top made out of Panko bread crumbs. Either Italian bread crumbs or crushed ritz crackers can be used as well.
- Sour Cream: This helps give the cream cheese a lighter, creamier consistency. Greek Yogurt can also be used in its place.
- Fresh Garlic: If you do not have fresh garlic, garlic powder can also be used. About ½ a teaspoon.
Can this be made with frozen razor clams?
Yes that is usually what I use.