Gourmet Gibbs: Tree Trimmin' Clam Dip

Tis the season to Trim the Tree! And if you're going to invite your friend over to do the job (like we do), you'd better have something for them to nibble on, in addition to the cocktails they expect. We have a tradition in our house - invite friends over to hang the ornaments, give them some munchies to accompany their cocktails, and then order PIZZA after the tree is trimmed.

This year was no exception. In addition to the annual "Bacon Wrapped Water Chestnuts" - see post from a LONG time ago - I decided to serve a simple Clam Dip with Pita and Potato Chips. I thought of this because at a recent UTAH football tailgate party, Megan brought her mom's yummy clam dip - and it was delicious. Sonja's Clam Dip is "oh-so-simple" -

2 cans of minced clams, drained (reserve liquid)

2 bars of Philidelphia Cream Cheese, softened

Mix together, and stir in just enough clam juice to get desired consistency.

Way too simple for Gourmet Gibbs, so I tried to complicate it by adding more,and swapping out a bit:

8 ounce (1 package) cream cheese - softened
1 cup sour cream
2 (6 1/2 ounce) cans clams - one chopped, one diced, drained, juice reserved
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 can (small) diced jalapeno peppers
splash hot sauce/tabasco
splash lemon juice
3 tablespoons clam juice.

Mix cream cheese with sour cream, until smooth with no chunks. I used a whisk, but when I do this again, I might consider an electric or battery powered mixer - my arms were POOPED.

Add in Worcestershire sauce, claim juice, tabasco, lemon juice, salt and pepper, and continue mixing.

Add clams, mix, and if necessary or desired, add a bit more clam juice. Remember - the dip will solidify a bit as it cools in the fridge.

I made half without chilies, and stirred in the diced jalapenos into the second half. The jalapeno version was preferred heavily over the original version.