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an oven safe bowl filled with creamy hot clam dip with one potato chip in the middle of the dip and potato chips on the side of the dish

Creamy Hot Clam Dip


What’s one more clam recipe? If you are at all familiar with me, you know I have a love affair with clams. For several weeks now, I have pondered the thought of creating a clam dip recipe. As I was searching for inspiration, nothing really caught my attention until I came across this recipe from Martha Stewart. So, after a few tweaks of my own, this Creamy Hot Clam Dip recipe is perfection. It’s one perfect party appetizer!


  • 2, 6.5 ounce canned clams, minced or chopped (drained with liquid reserved)
  • 3 tablespoons reserved clam liquid
  • 8 ounces whipped cream cheese
  • 1/3 cup sour cream
  • 1 teaspoon Worcestershire sauce
  • 1 small shallot, minced
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh lemon juice


  • 1 1/2 tablespoons butter, melted
  • 3 to 4 tablespoons panko breadcrumbs
  • 1 teaspoon fresh chopped parsley


  1. Preheat oven to 375°.
  2. Drain the canned clams, reserving three tablespoons of the liquid.
  3. Mix together the whipped cream cheese and sour cream in a bowl.
  4. Add in the remaining ingredients for the clam dip. Mix well.
  5. Pour into an oven safe dish (see post for serving cold).
  6. In a separate bowl, melt the butter for the topping. 
  7. Add enough panko to absorb the butter.
  8. Stir in the parsley.
  9. Sprinkle on the breadcrumb mixture.
  10. Cover and bake for about 20 minutes, or until the clam dip is bubbly (uncover a few minutes prior to removing from oven to brown the top).
  11. Serve immediately with homemade potato chips (or see alternative serving suggestions in post).
  12. ENJOY!




  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Easy
  • Cuisine: American


  • Serving Size: 1 serving

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