2 8 ounce packages cream cheese, at room temperature
1 small onion (approximately 1 cup), chopped fine
4 good dashes of Coconut Aminos (or worcestershire)
2 6.5 ounces canned chopped clams in clam juice
1 lemon, zest and juice
Making sure the cream cheese is at room temperature, whip with a fork in a large bowl until smooth. Add the coconut aminos and lemon zest and juice to help with this process!
Finely chop the onion, and add to the cream cheese mixture. Drain the clams (reserving the juice), and add to the mixture. Add the clam juice a small amount at a time, mixing until you have reached the desired consistency. We normally end up using 1/3 to 1/2 of the reserved clam juice. Serve immediately, or chill and enjoy at a later time.
Serve with really good, hardy potato chips!
Not the prettiest, but undoubtedly the most delicious chip and dip recipe for the summer, especially when you are by the water. We have been making this recipe for years, and we have barely known a trip Marion without it. Don't be scared of the clams in this recipe, even if you have never liked them (which was myself until about 5 years ago!). Make this this weekend, and on your next beach getaway, and enjoy!
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