My husband is not a big fan of shellfish – I’ve always felt he must be nuts not to like shrimp, crab and lobster. This revulsion extends to clams as well, although I’m not of the same taste as he is – thankfully. I love most shellfish, as long as the meat is cooked.

 

A few days ago I started craving my homemade clam dip, so I went ahead and made a batch (with a portion equaling a 14-ounce container of sour cream). I use the dip on chips, raw vegetables (especially baby carrots) and rice cakes.

Shenanchie’s Clam Dip

1 container fat-free Tillamook sour cream (14 oz.)

2 cans clams (6 oz.), drained (reserve a bit of juice for dip)

Lemon juice

Salt & pepper to taste

 

In a bowl, combine the sour cream and clams; mix well. Add a few squirts of lemon juice (or to taste), a teaspoon of the reserved clam juice, and the salt and pepper. Blend thoroughly, return the dip to the sour cream container for storage and cover; allow dip to chill for a few hours.

The preparation is easier done than said; I’ve been making the dip for years and it remains one of my favorites. When I used to work in a corporate office many moons ago, every time there was a work party I was asked to bring double batches of the dip. I always returned home with an empty container!