Clam Dip Recipe

From Dorothy McNett's Recipe Book.

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Clam Dip

From Dorothy McNett's recipes at

1/2 cup sour cream
1 can (6.5 oz.) finest quality chopped sea clams
only about 1 teaspoon of the juice from the clams
1/4 teaspoon finely ground white pepper
hot sauce, as desired
1/4 teaspoon Herbes de Provence
1-2 tablespoons diced watermelon rind pickles (or sweet gherkins)
chips, crackers or fresh vegetable sticks for dipping, or crispy romaine leaves, etc.

Combine sour cream, clams, juice, pepper, hot sauce, herbs and diced watermelon pickles. If time permits, refrigerate at least 1 hour before serving. Provide good dippers.

Recipe created 2000-11-07.

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