Downeast Clam Dip

We found some large clams…which the storm had torn up from the bottom, and cast ashore. I selected one of the largest, about six inches in length, and carried it along…..We took our nooning under a sand-hill, covered with beach grass…I kindled a fire with a match and some paper, and cooked my clam on the embers for my dinner….Though it was very tough, I found it sweet and savory, and ate the whole with a relish. Indeed, with the addition of a cracker or two, it would have been a bountiful dinner.

Henry David Thoreau

We have just the thing that may have been perfect for Mr. Thoreau, or at least as savory and includes the missing cracker!

Try this creamy, savory dip for your next gathering and we promise it will be eaten ‘with a relish’. Our clams are caught in the Atlantic ocean and shipped to us for packing within twelve hours. You can’t get much fresher than that.

Downeast Clam Dip

Ingredients:

2 (6.5 ounce) cans Bar Harbor® Chopped Clams

1 (8 ounce) package cream cheese, softened

2 tablespoons sour cream

1 tablespoon bottled horseradish

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon Tabasco sauce, more to taste

1/4 teaspoon ground black pepper

1/4 teaspoon kosher salt

1/3 cup finely chopped red bell pepper

3 scallions, chopped fine

Instructions:

Drain the clams reserving 2 tablespoons of clam juice. Set aside. Blend the cream cheese in a mixer or by hand until smooth. Add the sour cream, horseradish, lemon juice, Worcestershire, Tabasco, black pepper, salt and reserved clam juice. Mix until well blended. Add the drained clams, red bell pepper and scallions. Mix well.

Serve with crackers, toasted baguettes or chips of your choice.

Dip can be made on day ahead of time, covered and refrigerated until needed.