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 PNW 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:
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.
- Lemon Juice and Worcestershire sauce: Both help add flavor.
- 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.
Get the full ingredient list and measurements in the recipe card.
How to Make
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 before dicing.
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 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.
I like to use a 8" cast iron pan.
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.
What to Serve with Clam Dip
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
Storage
This dip is best served cold but can be stored in an airtight container in the refrigerator for a couple of days.
To reheat just preheat the oven and bake again until bubbly. To keep the bread crumbs from burning make a tent out of tin foil and loosely cover the pan while baking.
This dip will not freeze well with the cream cheese.
Can clam dip be made ahead of time? Yes! Make everything ahead of time, cover and refrigerate and then bake right before serving.
Equipment Needed
Hand mixer: A hand mixer is going to be the easiest way to whip the cream cheese. It needs to be smooth and light and this will get the job done. A stand mixer can also work.
Small pan or baking dish: The best dish to bake this dip is in a 8" cast iron pan. It warms up the cream cheese evenly. It also keeps it hot long after removing it from the oven.
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Other great recipes you may enjoy:
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.
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