Congratulations to all Giants fans out there for another win over the Patriots. I enjoyed the Super Bowl and its corresponding commercials, but all night, I had something much more important on my mind — food.
We ended up running out to get two frozen pizzas at the last minute as well, because we had a couple more people attending than I planned on. Additionally, I had two neighbors contribute chili dip and guacamole, which were great additions. My coworker brought over some delicious football-shaped Cake Pops, which were a lot of fun! At the end of the night, I only had a little bit of clam dip, some chili, and some guacamole left over, so it seems like we planned well. Oh, and beer — we still have lots of a beer. I don’t think that’s much of a problem, though.
Over the next couple days, I’ll be sharing recipes for all the dishes listed above. Let’s start with the clam dip! Like most Marylanders, I’ve always been a crab dip dip girl. However, to honor the New England team in the Super Bowl (and because I wanted something different), I chose to make a clam dip for the first time.
I’ll admit, I was concerned. After all, this is Maryland, where crab reigns supreme. Plus, some people aren’t as into clams as I am. However, everyone really liked it. Many people even commented that they don’t like clams, but they liked the dip. I think that clams have a subtly, briny taste that’s not easily placed — but perfect when mixed with cream cheese and a handful of other ingredients.
16 ounces cream cheese, softened
2 tablespoons mayonnaise
4 tablespoons Worcestershire sauce
2 6.5-ounce cans clams, chopped, juice reserved
2 tablespoons lemon juice
1 tablespoon Old Bay
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (or to taste, if you like it spicy)
Salt and pepper to taste
Potato chips and raw veggies for dipping
Combine the cream cheese and mayonnaise in a stand mixer, mixing thoroughly. Add the Worcestershire sauce, lemon juice, and spices.
Drain the clams, reserving three-fourths of a cup of juice. Add the clam juice a little bit at a time, tasting after each time you add it. The juice will add a subtle saltiness — you could call it the flavor of the ocean — but you don’t want it to to overpower the taste. I ended adding just shy of half a cup to mine.
Chop the clams coarsely, and then fold them in. Transfer the dip to a bowl, cover, and refrigerate for two hours. Serve with potato chips and raw vegetables.