Recipe by Chef John
"This clam dip appetizer contains the same basic ingredient list as traditional clams casino, and while it really tastes nothing like its hot namesake, I think any fan of the clam dip will be very happy with it."
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jalapeno pepper, seeded and minced
finely diced red pepper
finely diced celery
chopped green onions, white and pale green parts only
1 (6.5 ounce) can
minced clams, drained with juice reserved
1 (6.5 ounce) can
minced clams, drained
freshly ground black pepper to taste
hot sauce to taste
chopped bacon for garnish
chopped green onion for garnish
Most excellent! One of my all time favorite dishes, ever. I could eat this daily. My whole family loved it too, which was a downside since it disappeared too quickly. Prepared exactly as written.
This was a lot of work for very little return. I made it the day before and thought that the flavor would meld over night, however it was rather bland, not very clammy, and because it was made with all cream cheese, it was very stiff and hard to get out of the bowl. I had to use a knife so that people could put it on very stiff french bread rounds. Anything less tough than the french bread rounds would just crumble.
I just made this recipe for the second time last night and I would be remiss if I didn't rate it, especially since I was asked to make it again. Last time I made it was Thanksgiving and everyone loved it. The fact that it's cold kind of throws you but it's absolutely delicious. I have a 30 minute drive to the in-laws so I'm always looking for recipes that I don't have to reheat or that I can stick in a crock pot. This dip is perfect because I can make it ahead the night before, refrigerate overnight while the flavors meld, then get to the party, pull the saran wrap off, throw Triscuits on a plate and voila! My 11 year old son (who hates vegetables and clams) helped me make it last night. While he stirred the vegetables on the stove top, he said "this smells amazing!" When he tried the finished product, he said "this is the best thing I have ever tasted, and I don't just mean that because I helped!" Thanks Chef John!!!
I brought this to our July 4th party and everyone raved about it. We used fresh caught hard shell clams which we steamed open and then minced. I cooked the veggies and then added in the clams and cooked for about 5 minutes. I then mixed the clams and veggies and cream cheese together with about a 1/2 cup of cheddar and then baked the whole thing in an 8x8 pan at 350 for 20 minutes. It was awesome!!
This was fantastic! I added a lot more peppers than the recipe called for, and it made the dip "meatier", if that makes any sense. I left out the green onion and cooked with onion powder instead. This dip was popular with everyone at my dinner party, but it is definitely a treat due to the amount of bacon fat and cream cheese. I would make it again!
Everyone loved this dip. I think it could be served with hard breads, veggies, and other crackers. It was better the second day and even better the third.
Plain and simple, followed recipe exactly and it was a hit. Addictive!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Clams Casino Dip
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 373
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