Cleveland-Style Clam Dip
by
Michael Symon
Inspired by Cleveland's famous clam bake tradition, Michael Symon transforms leftover steamed clams into a rich, creamy dip loaded with smoky bacon, fresh dill, and bright lemon. Served with buttery Ritz crackers, it's an easy appetizer that's guaranteed to disappear.
Prep Time:
20 minutes
Cook Time
15 minutes
Serves:
4–6 servings
Level:
Intermediate
Ingredients
2 dozen clams
4 cloves garlic, minced
½ pound bacon, diced
4 ounces white wine
½ cup chopped fresh dill
Zest of 1 lemon
2 cups sour cream or crème fraîche
Salt
Black pepper
Reserved clam cooking liquid
Ritz crackers or saltines, for serving
Instructions
Step 1: Cook the diced bacon until crisp. Remove the bacon, leaving the rendered fat in the pan.
Step 2: Add the clams and garlic to the bacon fat.
Step 3: Pour in the white wine, cover, and steam until the clams open.
Step 4: Remove the clams and reserve the cooking liquid.
Step 5: Chop the clam meat into bite-sized pieces.
Step 6: Combine the chopped clams with the cooked bacon, fresh dill, lemon zest, sour cream (or crème fraîche), and a small amount of the reserved clam broth.
Step 7: Season with salt and pepper to taste.
Serving & Finishing Touches
Chill or serve immediately with Ritz crackers or saltines.