Grandma’s Clam Dip
Creamy, flavorful, and 100% addicting, my grandma’s Clam Dip will be the star of every party!! This is the perfect appetizer to serve for game day, holiday get togethers, or potlucks. Just be sure to make a double batch because this chip dip goes fast!
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A Note from Kim
A Retro Dip Worth Bringing Back
This clam dip recipe comes straight from my grandma, and it’s one of those classics that never disappoints. It’s rich, creamy, and dangerously good, the kind of dip everyone swears they’ll just have “one bite” of, then keeps going back for more. A simple blend of cream cheese, mayo, clams, and a few flavorful add-ins turns into something truly crave-worthy.
You really can’t go wrong with a creamy dip when you’re entertaining, and this one has become a family tradition. My mom made it for my birthday in August and again for my sister’s in September, and it’s pretty much guaranteed to show up during the holidays, too. It may not look fancy, but one taste is all it takes to understand why this dip gets so much love.
With love (and lots of good eats), 
This is a great clam dip recipe! I hadn’t had clam dip in years until I stumbled across this recipe. It was so good, I’ve already made it twice. It didn’t last long in this house!
— Mike
What are the ingredients in Clam Dip?
This clam dip has so much flavor, yet it’s made with basic ingredients that are easy to find. Here’s what you’ll need:
You’ll find the measurements in the recipe card, below.
- Cream cheese. Soften to room temperature because you’re going to want to be able to stir this together with the other ingredients. You can always throw it in the microwave for about 30 seconds, if you forget. Just be sure to remove the packaging first.
- Mayonnaise. A small amount of mayo enhances the flavor and creaminess.
- Clams. You don’t need to worry about using fresh clams. Use a can of minced clams. And be sure to reserve the liquid because you’ll be adding some of it into the dip.
- Lemon juice. Brightens and balances the flavor.
- Worcestershire sauce. The wonderful addition of Worcestershire gives this clam dip recipe incredible savory umami flavor.
- Green onions. Slice these nice and thin, so they stir into the mixture easily. You can also add a sprinkling to the top for garnish.
- Tabasco sauce. You can use any hot sauce here. There really isn’t any spiciness to the flavor, the tabasco sauce just blends with the other ingredients to create the perfect taste.
- Garlic. For a delicious kick of flavor!
- Minced onion. You can find minced onion with other spices and seasonings at the grocery store.
- Salt & pepper. To taste!
How to Make Clam Dip
Follow these simple steps to make the best clamp dip – no cooking required!
Printable recipe card below.
Step 1: Mix ingredients. In a medium bowl, mash cream cheese with a fork until soft and creamy. Add 1 tablespoon of clam juice and all other ingredients. Stir until everything is completely combined.
Step 3: Adjust for consistency. Add more reserved clam juice as needed for desired consistency. I add about 2 tablespoons + 1 teaspoon of the clam juice. Taste and add salt & pepper, as desired.
Step 3: Serve. Cover and refrigerate until ready to serve, or enjoy right away with your favorite dippers (we love Ruffles potato chips!). This dip tastes best chilled and can be made up to 8 hours ahead. Garnish with chives, parsley, or green onion if desired.
Kim’s Recipe Tips
- Start with softened cream cheese: Room-temperature cream cheese mixes much more easily and gives you the smoothest dip. Forgot to set it out? Microwave it for about 30 seconds to soften, just be sure to remove the foil first.
- Taste and adjust: Once everything is mixed, give it a taste and tweak as needed. Tabasco brings the heat, lemon juice adds brightness, and a pinch of salt helps all the flavors shine.
- Make it ahead: This dip gets even better after a little time in the fridge, allowing the flavors to meld. Give it a quick stir before serving.
- Plan for seconds: This dip disappears fast, so if you’re feeding a crowd, consider doubling or tripling the batch.
Frequently Asked Questions
To prevent wateriness, make sure the clams are very well drained before mixing, press them gently with a paper towel to remove excess liquid. Using full-fat cream cheese and mayo also helps keep the dip thick and creamy.
Canned clams are already cooked, so adding them to recipes is quick and easy.
We’ve tried just about every cracker and chip over the years, and a sturdy ridged potato chip (like Ruffles) is hands-down the best pairing. You can also serve enjoy with fresh-cut veggies, pretzels, tortilla chips, or your favorite crackers.
Stored in an airtight container, it will keep well for 3–4 days. Freezing isn’t recommended. The cream cheese and mayo can separate and change texture once thawed.
More Cherished Recipes from Grandma’s Kitchen
If you try this clam dip recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Grandma’s Clam Dip
Ingredients
- 1 (8 oz.) package cream cheese, softened*
- 1 tablespoon mayonnaise
- 1 (6.5 oz.) can drained minced clams, juice reserved
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 green onions (white and green parts), finely chopped
- 1 clove garlic, diced
- 1/2 tablespoon dried minced onion
- dash or two Tabasco sauce, to taste
- salt and pepper, to taste
- potato chips for serving
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Instructions
- In a medium bowl mash 1 (8 oz.) package cream cheese with fork until soft and creamy. Add 1 tablespoon mayonnaise, 1 tablespoon clam juice, 1 (6.5 oz.) can drained minced clams, 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce, 2 green onions (white and green parts), finely chopped, 1 clove garlic, diced, 1/2 tablespoon dried minced onion, dash or two Tabasco sauce, and salt and pepper. Stir until ingredients are completely combined.
- Add more clam juice as needed for desired consistency. I add about 2 tablespoons + 1 teaspoon of the clam juice.
- This dip is even tastier made ahead of time. Make up to about 8 hours before serving and store covered in the refrigerator. Serve with potato chips.
Notes
Did you make this recipe?
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Fantastic recipe!!!! I doubled the recipe, used 2 cans of chopped clams plus 1 can of minced clams. Delicious and you weren’t kidding, this dip FLEW – I think I had 1 or 2 tastes of the dip and before I knew it, it was gone. Thank you for this recipe it is a definite keeper.
I’m so glad to hear it! Thank you for coming back to share that!
So good! We definitely should have doubled the recipe!
Great dip! Unfortunately everyone thought it was onion dip. Next time I will omit the dried onions and double the clams.
I like to Omit the Mayonnaise, replace, it with “Sour Cream”!… “Bon Appetite”!…
Definitely could try sour cream! Enjoy!
This is a great clam dip recipe! I hadn’t had clam dip in years until I stumbled across this recipe. It was so good, I’ve already made it twice. It didn’t last long in this house!