Baked Clam Dip

A small cast iron pan with a clam dip, panko top and some fresh herbs.

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Servings: People

Calories: 222kcal

Author: Kristin

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

Ingredient 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.

Nutrition