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Tag: clams

  • Your Go-To Clam Dip For Chips, Crackers, And Veggies

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    This clam dip recipe is a creamy, savory appetizer that’s ready in minutes. It’s a no-cook dip made with canned clams and cream cheese for a crowd-pleasing snack that’s perfect with crackers or veggies.

    Close up of a bowl of Clam Dip garnished with green onion and chips in the background
    • Flavor: This dip is rich and creamy with a bright, tangy kick from lemon, a savory depth from Worcestershire, and a subtle ocean-fresh taste from the clams. 
    • Texture: Whipped, scoopable, and easy to adjust thicker for chips, or thinner for crackers.
    • Recommended Tools: A hand mixer, medium bowl, and strainer are helpful tools for achieving a smooth, well-blended clam dip.
    • Serving Suggestions: For a quick game-day spread, set out chips, veggies, and this clam dip. When bringing it to a potluck, I keep it chilled during transport and sprinkle on the green onions just before serving for a fresh finish.
    Clams, cream cheese, mayo, Worcestershire sauce, pepper, garlic powder and lemon juice to make Clam Dip

    Ingredient Notes

    • Cream Cheese: Full-fat gives the best flavor. Soften it fully so it whips up smooth and fluffy.
    • Canned Clams: Minced clams give the most even texture. Drain very well so the dip stays creamy, not watery. Pat dry if they seem wet.
    • Reserved Clam Juice: Add 1 tablespoon at a time to adjust the thickness. Thicker for chips, thinner for crackers.
    • Mayonnaise: Adds richness and helps the dip stay creamy. For extra tang, swap the mayo for sour cream.
    • Seasonings: Start light with lemon juice and add more to taste. Worcestershire adds savory depth, a little goes a long way. Garlic powder keeps the flavor smooth, and black pepper adds bite, especially after chilling.
    • Variations: For a little heat, add a dash of hot sauce or cayenne. To boost herb flavor, stir in chopped chives or parsley.
    A mixing bowl with fluffy cream cheese, drained clams, mayonnaise, lemon juice, Worcestershire, garlic powder, and pepper to make Clam Dip

    How to Make Clam Dip

    1. Drain the clams and save the juice (full recipe below).
    2. Whip the cream cheese and mix in the remaining ingredients.
    3. Chill, garnish, and serve!
    • Allow the dip to chill at least 30 minutes before serving to let flavors meld.
    • Taste after chilling and adjust the lemon or pepper if needed.
    • If the dip is too thick after chilling, stir in a tiny splash of clam juice before serving.
    • For parties, keep the dip on a small tray of ice and do not leave it out longer than 2 hours.
    Clam dip in a bowl on a plate of wavy potato chips garnished with green onion and lemon slices.

    Fridge-Friendly Leftovers

    • Store leftovers in an airtight container in the refrigerator and use within 2 days. The dip can thicken in the refrigerator; a quick stir fixes the texture.
    • Do not freeze since cream cheese and mayo can separate and turn grainy after thawing.
    • To make ahead, mix the day of, chill, then adjust the thickness with a splash of reserved clam juice right before serving.

    Seafood & Snack Board Pairings

    Did you enjoy this Clam Dip Recipe? Leave a comment and rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 5 minutes

    30 minutes

    Total Time 35 minutes

    • Drain clams, reserving liquid.

    • In a medium bowl, use a hand mixer to beat cream cheese until fluffy.

    • Mix in the drained clams, mayonnaise, lemon juice, Worcestershire, garlic powder, and pepper. Gradually add clam juice, 1 tablespoon at a time, until desired consistency is reached.

    • Refrigerate for 30 minutes before serving. Top with sliced green onion if desired.

    Pairs well with potato chips or sliced veggies.
    Leftovers will keep in an airtight container in the refrigerator for 2 days. This does not freeze well. 

    Calories: 136 | Carbohydrates: 2g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 137mg | Potassium: 50mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dip
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Close up of Clam Dip and chips with text
    Overhead of Easy Clam Dip on a plate with chips and close up of a hand scooping dip onto chips with a title
    Overhead of Clam Dip and Chips garnished with green onion and a title
    Close up of easy Clam Dip and sliced green onion with text

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    Holly Nilsson

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  • This Pantry Seafood Pasta Feels Like Christmas Eve 🎄

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    Linguine with clam sauce is a restaurant-style pasta you can pull off at home in about 30 minutes. The sauce comes together in one skillet while the linguine cooks, so it feels special with hardly any fuss.

    plated Linguine with Clam Sauce with a fork
    • Flavor: A light and cozy mix of buttery garlic, tender clams, and a bright hint of lemon that makes every bite taste fresh and satisfying. 
    • Time-Saving Tip: Prepare the clam sauce recipe up to a day ahead and chill. Then reheat when the pasta’s ready.
    • Serving Suggestions: Crusty garlic bread is perfect for soaking up the delicious sauce. A Caprese salad pairs perfectly with this old-world-style dish. 
    • Freezing: This recipe isn’t freezer-friendly, but it’s super easy to make fresh every time!
    butter , lemon , linguine , celery , red pepper flakes , clams , basil , wine , onion, garlic , parsley , oil with labels to make Linguine with Clam Sauce

    Ingredients and Easy Swaps

    • Clams: Use canned clams with their juices for easy prep and lots of savory, briny flavor. If they’re packed in a salty brine, taste the sauce before adding extra salt. For a twist, swap in canned shrimp or small bay scallops.
    • Sauce: Dry white wine (see my favorites for cooking here) give the best flavor, but chicken broth with a squeeze of lemon juice works well too. Red pepper flakes are optional, but they add a little heat and nice color.
    • Linguine: Linguine holds the sauce beautifully, but you can swap in other long noodles like spaghetti, spaghettini, or fettuccine.
    • Variations: Add some sauteed mushrooms, shallots, or a handful of green peas for extra color and a little sweetness.
    adding ingredients to pan to make Linguine with Clam Sauce
    adding liquids to pan to make Linguine with Clam Sauce
    adding butter and lemon to pan to make Linguine with Clam Sauce
    adding seasonings to pan to make Linguine with Clam Sauce

    How to Make Linguine with Clam Sauce

    1. Sauté the onion and celery, then bloom the garlic and seasonings, and deglaze with wine (full recipe below).
    2. Simmer the clam juice while the linguine cooks, then reserve a little pasta water.
    3. Finish the sauce with butter and lemon, warm the clams through, and toss with pasta until glossy.

    Garnish with lemon wedges, fresh parsley, and cracked black pepper just before serving.

    taking Linguine with Clam Sauce out of the pan

    Storing Clam Sauce

    Keep leftover linguine with clam sauce in a covered container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat with a little water or chicken stock to refresh the sauce.

    Fresh and Easy Seafood Recipes You’ll Love

    Did you make this Linguine with Clam Sauce? Leave a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 10 minutes

    Cook Time 18 minutes

    Total Time 28 minutes

    • Drain the clams, reserving the juice in a bowl. Set the clams aside.

    • In a large skillet, heat olive oil over medium heat. Add the onion and celery and cook until softened without browning, about 4 minutes.

    • Stir in garlic, basil, and red pepper flakes if using. Cook for 1 minute or until fragrant.

    • Add the white wine. Simmer 3 minutes. Add the reserved clam juice and cook uncovered for 8 minutes or until slightly reduced.

    • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain the pasta, reserving ¾ cup pasta water.

    • Whisk the butter and lemon zest into the sauce until smooth. Stir in the clams and cook 2–3 minutes more, just until heated through.

    • Remove from heat and stir in parsley. Season with salt and black pepper to taste. Toss with the pasta, adding pasta water as needed.

    • Store leftover linguine with clam sauce in a covered container in the refrigerator for up to 3 days.
    • Reheat gently in a saucepan over low heat, adding a splash of water, wine, or chicken stock to refresh the sauce.

    Calories: 572 | Carbohydrates: 89g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 68mg | Potassium: 354mg | Fiber: 4g | Sugar: 4g | Vitamin A: 382IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Entree, Main Course, Pasta, Seafood
    Cuisine American, Italian

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    plated Linguine with Clam Sauce with writing
    rich and buttery Linguine with Clam Sauce with writing
    Linguine with Clam Sauce on plates with a title
    Linguine with Clam Sauce in the pot and plated with a title

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    Holly Nilsson

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  • Mussel Harvesting Reopens Along Southern Oregon Coast – KXL

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    The Oregon Department of Fish and Wildlife (ODFW) is ramping up its efforts to protect the state’s lakes, rivers, and streams from aquatic invasive species.
    Zebra mussels are pictured here, though the newses concern
    is over golden mussels. Acquired Through MGN Online.

    SALEM, Ore. — Mussel harvesting has reopened from Cascade Head south to the California border after recent tests showed marine biotoxin levels had dropped below the safety threshold, the Oregon Department of Agriculture (ODA) and the Oregon Department of Fish and Wildlife (ODFW) announced Friday.

    The reopening restores access to popular shellfish areas along much of the Oregon Coast. However, mussel harvesting remains closed from the Washington border to Cascade Head due to elevated biotoxin levels.

    Harvesters are urged to check conditions before heading out by calling the Shellfish Safety Hotline at 1-800-448-2474 or visiting the ODA Recreational Shellfish Biotoxin Closures webpage for the latest updates.

    Current Shellfish Harvesting Status

    Mussels: Closed from Washington border to Cascade Head; open from Cascade Head to California border

    Razor clams: Open from Columbia River to Cape Blanco; closed from Cape Blanco to California border

    Bay clams: Open coastwide

    Crabs: Open in bays, beaches, piers, jetties, and tide pools; closed in ocean waters from Oct. 16–Nov. 30

    ODA said it will continue testing shellfish for toxins at least twice a month, depending on tides and weather. Areas closed due to biotoxins can only reopen after two consecutive tests show levels below safety limits.

    For more information, call the ODA shellfish biotoxin hotline at (800) 448-2474, the ODA Food Safety Program at 503-986-4720, or visit the ODA Recreational Shellfish Biotoxin Closures webpage. Information on licenses, permits, and harvest limits is available through ODFW.

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    Jordan Vawter

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  • A community program on coastal foraging presented by Gloucester SaLT

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    Residents have an opportunity to learn about coastal foraging in a free community program presented by Capt. Joe Sanfilippo, a 30-year veteran of commercial fishing.

    The program takes place on Thursday, June 12, at 5:30 p.m.; the community course will meet at the waterfront tennis courts on the boulevard with parking on the street or at nearby Boudreau Field.


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    By Times Staff

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