New England Clam Chowder Dip recipe

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Ingredients

6 slices bacon, cut into 1/2-inch pieces
½ cup chopped green onions
⅓ cup diced celery
½ teaspoon salt
1 pound cream cheese, at room temperature
2 (6.5 ounce) cans chopped clams, drained
2 tablespoons chopped Italian parsley
4 ounces grated white Cheddar cheese
1 teaspoon Worcestershire sauce
½ teaspoon freshly ground black pepper
½ teaspoon seafood seasoning (such as Old Bay®)
½ ounce grated white Cheddar cheese, or to taste
1 pinch cayenne pepper

Nutrition Info

248.1 calories
carbohydrate: 3.4 g
cholesterol: 78.4 mg
fat: 19.3 g
fiber: 0.2 g
protein: 15.2 g
saturatedFat: 11.2 g
servingSize: -
sodium: 446.3 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Cook bacon in a dry saucepan over medium heat until bacon is crispy and fat begins to foam, 6 to 8 minutes. Remove a few tablespoons of bacon to reserve for the top. Add green onions, celery, and a pinch of salt. Cook and stir until vegetables just start to soften, about 2 minutes. Drain bacon grease if desired. Turn off heat and let mixture cool.

  3. Place cream cheese in a large bowl. Add the bacon-veggie mixture, clams, parsley, and 4 ounces Cheddar cheese. Season with Worcestershire sauce, black pepper, and Old Bay® seasoning. Mix until nicely combined. Transfer into a small baking dish, smooth out the top. Scatter the reserved bacon and remaining Cheddar over the dip. Sprinkle cayenne pepper on top to get a richer, browned top.

  4. Bake in the preheated oven until dip is heated through and top is browned, about 20 minutes. Heat under the broiler to further brown the top, about 1 minute more.

Recipe Yield

1 small casserole dish

Recipe Note

After joking about making this dip in a previous video, I found it turned out amazingly well. Farewell, French onion dip - a new soup-inspired dip is in town. Garnish with more parsley and serve alongside puffed potato chips since potatoes are an important part of clam chowder!

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