Hot Clam Dip

Hot Clam Dip

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Hot Clam DipI’m not going to make any excuses.

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This dip is fattening. And maybe a little unphotogenic. Just get past that and move on.

Open your heart and forgive it.

Aaaannd GO.

I’ve never been a huge clam fan – not that I’m opposed to eating them but they’ve never been that exciting to me.

I’m kinda the same when it comes to oysters; I’m very open when it comes to food but certain things just don’t scream delicious to me. I always get around to trying them, mind you. I give everything a chance.

So recently, I made Mark one of his favorite dishes, Linguine with Clam Sauce, and I had an extra can of clams leftover in the pantry. I’ll eventually get around to posting that – but I have some tweaking to do first. As usual, I was itching to make a new dip. How convenient; a can of clams no one in this house will ever eat. Hhmm.

Guess I need to use them up.

Hot Clam Dip

Hot Clam Dip


  • 1 10 oz can chopped clams
  • 1/2 cup Hellmann's Mayo
  • 1/3 cup Parmesan cheese
  • 1 8 oz block cream cheese, at room temperature
  • 1 tsp Old Bay seasoning
  • 1 tbsp prepared horseradish
  • 1 handful parsley, chopped


  • Preheat oven to 350.
  • Mix everything in a bowl until thoroughly combined and place in a glass baking dish.
  • Bake for 30 minutes, until browned a little on top and bubbly.

We ate it with both Frito Scoops and tortilla chips, but I think tortilla chips won.


It’s cheesy, clammy goodness.


This really reminds me of artichoke dip – if you’re a fan of that then you’ll definitely like this.


Save the Fritos for cottage cheese.

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