Chef John's Clams Casino Dip Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 27, 2012
Plain and simple, followed recipe exactly and it was a hit. Addictive!
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Cooking Level: Intermediate

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Reviewed: Aug. 7, 2012
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.
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Cooking Level: Intermediate

Home Town: Sebastian, Florida, USA

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Reviewed: Sep. 18, 2012
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.
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Reviewed: Nov. 8, 2012
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!
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Cooking Level: Intermediate

Home Town: Queens, New York, USA
Living In: Warrenton, Virginia, USA

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Reviewed: Dec. 24, 2012
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!!!
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Reviewed: Feb. 24, 2014
Yummy!
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Reviewed: Dec. 14, 2012
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.
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Cooking Level: Intermediate

Living In: Shasta Lake, California, USA

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