New England Clam Dip with Dill and Lemon

Why You’ll Love This Recipe

• Classic New England flavor with briny clams and bright lemon—nostalgic yet timeless.
• Creamy, scoopable texture that clings perfectly to rippled chips.
• Fast to assemble; chilling does the heavy lifting for flavor.
• Make-ahead friendly for parties, game day, or casual snacking.

Grocery List

• Produce: 1 lemon, 1 small yellow onion, 1 small bunch fresh dill, 1 bunch celery
• Dairy: 16 oz full-fat sour cream
• Pantry: 2 cans chopped clams (6.5 oz each), Worcestershire sauce, kosher salt, black pepper, optional hot sauce, rippled potato chips

Full Ingredients

For the Clam Dip (about 3 cups)

• 2 cups (16 oz/455 g) full-fat sour cream
• 2 cans (6.5 oz/184 g each) chopped clams, drained well, reserve 1/4 cup (60 ml) clam juice
• 1 tablespoon fresh lemon juice (plus extra to taste)
• 1 teaspoon Worcestershire sauce
• 2 tablespoons finely grated yellow onion (include the onion juices)
• 1 tablespoon finely chopped fresh dill (or 1 teaspoon dried dill weed)
• 1/4 teaspoon freshly ground black pepper
• Kosher salt to taste (start with 1/8 teaspoon; clams vary in saltiness)
• Optional: 1/4 teaspoon hot sauce, or to taste

For Serving

• Rippled potato chips
• Celery sticks (3–4 ribs, cut into sticks)
• Optional garnish: extra chopped dill, thin lemon zest strips, or a drizzle (1 teaspoon) of clam juice

Step-by-Step Instructions

Step 1: Prep and chill your serving bowl

Place your serving bowl in the refrigerator while you assemble the dip. A chilled bowl helps keep the dip at a safe, refreshing temperature and maintains a thicker texture.

Step 2: Drain clams and reserve clam juice

Open both cans of chopped clams and pour them through a fine-mesh strainer set over a bowl. Measure and reserve 1/4 cup (60 ml) of the clam juice for thinning and flavor. Let the clams drain for 2–3 minutes so the dip does not turn watery.

Step 3: Build the creamy base

In a medium mixing bowl, whisk together the sour cream and 2 tablespoons of the reserved clam juice until smooth and slightly loosened. Stir in the lemon juice, Worcestershire sauce, finely grated onion (and its juices), dill, and black pepper until evenly combined.

Step 4: Fold in clams and adjust thickness

Gently fold the drained clams into the sour cream mixture. If the dip seems too thick for scooping, whisk in up to 2 additional tablespoons of reserved clam juice, 1 tablespoon at a time, until it’s creamy and scoopable. Taste and add salt and optional hot sauce as desired.

Step 5: Chill to meld flavors

Transfer the dip to the chilled serving bowl, cover, and refrigerate for at least 1 hour (and up to 24 hours). Aim to serve at 40–45°F for the best texture and bright, briny flavor.

Step 6: Garnish and serve

Stir the dip, then garnish with a pinch of chopped dill and, if you like, a thin stripe of lemon zest or a light drizzle of clam juice. Serve immediately with rippled potato chips and crisp celery sticks.

Pro Tips

• Grate the onion on a microplane or the smallest side of a box grater to release flavorful juices without large chunks.
• Drain clams thoroughly; excess liquid can make the dip thin. Use reserved clam juice to thin intentionally for perfect texture.
• Start light on salt. Canned clams and Worcestershire add salinity; season at the end.
• For extra brightness, add 1/2 teaspoon lemon zest just before serving.
• Keep the dip cold on a bowl of ice during parties, especially if set out for more than 1 hour.

Variations

• Lighter: Use 1 cup sour cream + 1 cup plain Greek yogurt (2% or 5%).
• Smoky: Add 1/2 teaspoon smoked paprika and 2 tablespoons finely chopped chives.
• Herby-chive: Swap dill for 2 tablespoons minced chives and 1 teaspoon parsley for a greener, oniony profile.

Storage & Make-Ahead

Cover and refrigerate for up to 3 days. Flavor improves after a few hours, so it’s great to make the day before. If the dip thickens in the fridge, whisk in 1–2 teaspoons reserved clam juice or milk just before serving. Do not freeze. Keep chips and celery separate until serving to maintain crispness.

Nutrition (per serving)

Approx. per 1/4-cup serving (dip only): 95 calories; 7 g fat (4.5 g saturated); 2 g carbs; 3 g protein; 0 g fiber; 220 mg sodium. Values are estimates and will vary with ingredients and salt level.