Laurie's Killer Clam Dip
Laurie's Killer Clam Dip, by Laurie Sawyer, co-owner, Hog Island Oyster Co.
Laurie Sawyer, co-owner and Art Director Extraordinaire, of Hog Island Oyster Co., threw this delicious, quick clam dip together using left over clams and left over Hog Wash. “We just can’t ever discard those yummy left over clams or Hog Wash. In fact, left over Hog Wash often is made into salad dressing, adding a touch of olive oil, or a delicious chicken marinade”.
The biggest challenge with this recipe is having any leftover clams from the night before -- so buy extra, this is worth it!
Prep: 10 minutes.
1/2 - 1 C cooked Hog Island Manila clams. Shells discarded
8 oz. Cream Cheese
1/4 C leftover Hog Wash. Or, substitute minced jalapeno, shallot and cilantro with a splash of rice vinegar.
Prep: Place cream cheese, clams and left over Hog Wash, or substitute, in a Cuisinart or blender. Pulse until smooth, 30-40 seconds. Taste and add pepper or salt - only if needed!
Serve with vegetable crudite and crackers.