Reviewed: Jan. 1, 2010

Very, very rich, with so much butter. This is quite different that cream based dips and particularly if you are looking for an unusual dip, this one is a good choice. It reheats pretty well. I used the new Triscuit Rosemary and Olive Oil crackers for dipping, which was an awesome choice. I will experiment with leaving the clam sauce in the mixture, since the dip has a tendency to dry out after sitting for awhile.

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3 users found this review helpful

Reviewer:

CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

Reviewed: Jun. 28, 2009

I thought this was just okay. I followed the recipe pretty much as written. I assumed the clams weren't supposed to be drained (I think a few other reviewers may have mistakenly decided to do so), the lemon juice was from a bottle instead of fresh-squeezed, and the dish I used was a 9" round Pyrex dish. All I had on hand, cracker-wise, was saltines, and I'm sure there were better options. But the recipe itself was a bit of an odd combination, to my taste, and I probably won't be making this again, sorry.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: Feb. 4, 2009

Have been making this for years, except I melt the butter in frying pan and cook onions in it until completely browned. Also, make sure you use the clam juice, this should not be dry. Serve with mini rye or pumpernickel loaf.

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14 users found this review helpful

Reviewer:

crose1mom

Reviewed: Jan. 2, 2008

This recipe was soooooo dry. I had made it for a Big New Years Eve party I was having. Thank god I saved a bunch of the clam juice because, I had to add a lot of it to moisten it up.

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9 users found this review helpful

Reviewer:

2TIRED2COOK

Reviewed: Feb. 4, 2007

This recipe is so yummy! Everyone loved it! However, I followed the recipe and once it was in the bowl I drizzled it with olive oil. It definately would have been too dry to eat without it. Served it with tostitos.... YUMMY... it was all gone!

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19 users found this review helpful

Reviewer:

vcteta

Reviewed: Dec. 22, 2006

Everyone loved this recipe! I mixed some of the cheese into the mixture as well as on top. We love it with Wheatables.I have been asked again and again to bring this dip to functions!

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5 users found this review helpful

Reviewer:

SweetC

Reviewed: Dec. 17, 2006

I used panko crumbs, added some Italian seasoning, added a bit of the clam juice (I saved all of it...it has great flavor) & I used a monterey jack/cheddar blend of cheese. We tried the dip w/ assrted crackers (club crackers were the best) & celery slices. While tasty, I don't think this recipe is very well-suited for a dip w/ crackers. It's too heavy & dense (despite adding extra moisture w/ the clam juice). I think it would be better suited as a stuffing for mushrooms or spread on toasted french bread slices. Thansk for the recipe, Connie Malagrino!

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1 user found this review helpful