Updated 08/10/2011 05:00 AM
Recipe: Clam and Bacon Dip
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Makes approx. 3 cups
- 6 slices bacon
- 3 green onions (scallion)
- 1 small rib celery
- 1 cup mayonnaise
- 1 cup sour cream
- 2-3 tsp lemon juice
- 3-4 shakes Tabasco
- 2 shakes Worcestershire
- Black pepper to taste
- 2 6-ounce cans minced clams, well drained
- 1 6-ounce can chopped clams, well drained (or see hints below)
- Crackers for serving
Finely dice 6 slices of bacon and crisp those up in a large pan on the stove top.
While you're keeping your eye on the bacon, chop 3 green onions and finely dice 1 small rib of celery.
Drain the bacon on paper towels when it is nice and crisp and then it's time to assemble the dip.
Use a mixing bowl to combine 1 cup of mayonnaise with 1 cup of sour cream. Add the diced celery and chopped green onion. Add the crispy bacon. Squeeze a tsp or two of lemon juice into that, add a few shakes of Tabasco and a couple shakes of Worcestershire and then add a good crack of black pepper.
All that is left is to add 3 well drained, 6-ounce cans of clams, reserving the clam juice for another use if you like.
Keep cold in a tightly sealed container until serving with crackers for dipping.
It's a good idea to keep this in the fridge overnight before serving so the flavors can really come together. Use just minced clams (3 cans total) instead of minced and chopped.