“I don’t always make clam dip, but when I do, I use the secret ‘Boyle Family Recipe’. Enjoy in moderation and stay thirsty my friends.”
This is the appetizer our family always has when we get together. Clam dip is easy to make and quite tasty with rippled chips.
My dad got the recipe from somewhere, too long ago to remember. It was the one thing that he would make, (and sometimes fried eggs and bacon). With just 5 ingredients, it’s super easy to make.
The recipe may have evolved some. Cans of minced clams seemed to contain more clams, way back when, than they do now. Today we put in two cans of clams per 8 ounces of cream cheese and it used to be just one.
The easiest way to make the dip up is to use a hand mixer but I have even used a stand mixer in a pinch. It’s also important to have the cream cheese at room temperature when you start.
Once it is mixed up, taste and add more Worcestershire sauce or salt if desired.
Mix up some clam dip and serve right away with potato chips, or refrigerate overnight for flavors to meld.
There you have the secret Boyle Family clam dip.
- 2 8 oz. cream cheese, Philadelphia Original, at room temperature
- 4 6.5 oz. cans minced or chopped clams, (like Bumble Bee brand) , drained and the liquid reserved
- 1 small white onion , grated, 2 or 3 tbsp
- 3 shakes Worcestershire sauce , approx. 1 tsp or to taste
- 1/4 tsp kosher salt
- Place cream cheese, onion, worcestershire sauce and salt in a medium sized mixing bowl and beat with a hand mixer.
- Add reserved clam juice, about 1 tbsp at a time until the dip is smooth and creamy,
- Add clams and mix until incorporated
- Serve chilled with potato chips
- Reduced fat cream cheese is not recommended. It makes a thin tasting dip.
- Consistency: When adding the reserved clam juice to thin, go slowly as it is easy to make the dip too runny.
- Calories are based on 2 tablespoons of the clam dip without chips.
More appetizers to try: