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New England Clam Chowder Dip

Rated as 4 out of 5 Stars
57k

"After joking about making this dip in a previous video, I found it turned out amazingly well. Farewell, French onion dip - a new soup-inspired dip is in town. Garnish with more parsley and serve alongside puffed potato chips since potatoes are an important part of clam chowder!"
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Ingredients

45 m servings 248
Original recipe yields 12 servings (1 small casserole dish)

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.

Footnotes

Nutrition Facts


Per Serving: 248 calories; 19.3 3.4 15.2 78 446 Full nutrition

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Reviews

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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....