Clam Dip

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Clam Dip

I created this dip to “test the waters” for serving it at a small gathering of hubby’s male friends this week.  I used to love clam dip as a child but have never tried to make one from scratch myself.  This one isn’t as thick as those I remember from my childhood, but is came out very tasty, so I think the guys will enjoy it with low carb crackers and dippers.  It is shown above with my flax sesame crackers to which I added a bit of almond flour this time.  The dip was VERY good with these.  This recipe is Induction friendly if you limit your serving to 2-4 tablespoons to stay within the 2T. limit on sour cream and 2T. limit on cream cheese per day.  Be sure to double the recipe for a large SuperBowl party gathering!

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5 oz. cream cheese, softened

¼ c. sour cream

¼ c. canned clams, drained solids only (you can reserve and add 1-2 T. juice, but this will make your dip much softer than what is shown.  If you use juice, I’d reduce the sour cream above by 1 T.)

2-4 drops liquid smoke

3-5 drops Worcestershire sauce

4 drops Tobasco sauce

1 shake of cayenne pepper

dash salt

1/8 tsp. onion powder

1/16 tsp. garlic powder

DIRECTIONS:  Soften cream cheese and stir sour cream, drained clams and all remaining ingredients into it until it is well mixed.  You can add 1T. of the clam juice if you like for stronger flavor.  Chill and serve with your favorite low-carb flax or almond crackers or jicama “potato” chips (potato chips for non-lowcarb guests).

NUTRITIONAL INFO:  Makes a little over a cup or about 18 T. of dip.  Each tablespoon of dip contains:

36.5 calories

3.44 g  fat

.44 g  carbs, 0 g fiber, .44 g NET CARBS

1.06 g  protein

53.8% RDA Vitamin B12

36 mg sodium

4 comments on “Clam Dip

    • Mike…I answered your comment promptly but just discovered I inadvertently did so in the wrong place. So sorry. Those senior moments just come so dang often nowadays. 🙂 Copy/pasting that reply here:

      On the crackers shown in the pic, I added a little almond flour to the recipe this time to make them a little “milder” in flavor. Otherwise, they were made right by that recipe. Hope you like them. I liked the addition of the almond flour, personally.


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