New England Clam Chowder Dip
Ingredients45 m servings 248
- Preheat the oven to 400 degrees F (200 degrees C).
- Cook bacon in a dry saucepan over medium heat until bacon is crispy and fat begins to foam, 6 to 8 minutes. Remove a few tablespoons of bacon to reserve for the top. Add green onions, celery, and a pinch of salt. Cook and stir until vegetables just start to soften, about 2 minutes. Drain bacon grease if desired. Turn off heat and let mixture cool.
- Place cream cheese in a large bowl. Add the bacon-veggie mixture, clams, parsley, and 4 ounces Cheddar cheese. Season with Worcestershire sauce, black pepper, and Old Bay(R) seasoning. Mix until nicely combined. Transfer into a small baking dish; smooth out the top. Scatter the reserved bacon and remaining Cheddar over the dip. Sprinkle cayenne pepper on top to get a richer, browned top.
- Bake in the preheated oven until dip is heated through and top is browned, about 20 minutes. Heat under the broiler to further brown the top, about 1 minute more.
- Chef's Notes:
- If you don't have store-bought Old Bay® seasoning, here's how to make your own.
- Swap paprika for cayenne pepper if desired.
- For a slightly thinner dip, include the clam juice from the can.
Per Serving: 248 calories; 19.3 3.4 15.2 78 446 Full nutrition
ReviewsRead all reviews 5
This was very good. I made it as written, except for doubling the clams. Next time I may useless cream cheese - it overpowered the other flavors and clams are mild. Consider adding more Old Bay....
It was a good place to start. I made a few changes and it was a hit
This dip was amazing I think I added a few more clams then the recipe suggested but great dip! Whole family and party guests loved it and were asking for the recipe!
I made this for the Super Bowl as we always do foods of the cities of the teams but New England is getting real old these days. We have covered EVERYTHING!! This was a big hit and a nice surpr...