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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Because there's nothing more beautiful than the way the ocean refuses to stop kissing the shoreline, no matter how many times it's sent away." -Sarah Kay

The refrigerator light goes on...

When I was growing up, clam dip was made with a can of clams and some cream cheese.

I never liked it very much: the clams always tasted like they were canned, but more importantly, they were like chewing on chopped up rubber bands.

Even then I always thought that it was such a waste. A can of clams cost about the same as a dozen clams and takes only a few more minutes to make. The flavor is real clams and the texture is not rubbery. Make this for your next party — your friends will love you for it. It's best served with veggies or bland crackers so that the clam flavor really comes through.


 

Healthy Clam Dip



Servings = 6 | Serving size =about 1/4 cup

Cooking Time = 60 Minutes

This recipe can easily be multiplied and keeps well, tightly sealed in the refrigerator, 3-4 days.

1/2 cup water
12 medium clams
2 tsp unsalted butter
1 clove garlic (minced)
2 large shallots (finely minced)
2 Tbsp. reduced fat sour cream
2 ounces reduced fat cream cheese
to taste fresh ground black pepper

Healthy Clam Dip recipe from Dr. Gourmet

Place the water in a shallow sauce pan over high heat.

When the water boils, add the clams.

When the clams open, remove from the pan and set aside to cool. Remove the clams and chill in the refrigerator.

Pour the clam broth through a fine mesh strainer and set aside.

Place the butter in a medium skillet over medium high heat.

When it is melted, add the shallots and cook, stirring frequently, until softened - about 10 minutes.

Add the reserved clam broth and increase the heat to a simmer. Reduce until there is only about 2 tablespoons of liquid remaining.

Remove and place in a food processor fitted with a steel blade along with the sour cream, cream cheese, and pepper.

Pulse gently until the shallots are slightly blended into the cream cheese.

Add the clams to the food processor and pulse gently until well blended.

Chill.

Serve cold or reheat gently.

Nutrition Facts

Serving size = about 1/4 cup

Servings = 4

.

Amount Per Serving

Calories 62 Calories from Fat 24
  % Daily Value
Total Fat 3g
    Saturated Fat 2g 8%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 18mg 6%
Sodium 213mg 9%
Total Carbohydrates 3g 2%
    Dietary Fiber <1 1%
    Sugars 1g
Protein 5g
Vitamin A 7% Vitamin C 5%
Calcium 4% Iron 23%
Vitamin K 0 mcg Potassium 150 mg
Magnesium 5 mg