Appetizer: United States – Rhode Island – Rhode Island Clam Dip

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 8 oz (225 g) minced clams, drained (fresh cooked littlenecks minced or quality canned littlenecks)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 ml) mayonnaise
- 1/2 cup (120 g) sour cream
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) reserved clam juice or bottled clam juice (optional, to loosen)
- 2 green onions (scallions), thinly sliced (about 1 oz / 30 g)
- 1 small shallot, minced (about 1 oz / 30 g)
- 1 tsp (5 g) garlic powder
- 1/2 tsp (2.5 g) dry mustard powder
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) finely chopped fresh parsley
- 1–2 dashes hot sauce (Tabasco or similar), optional
- To serve: assorted crackers and sliced baguette

Instructions

Short Description:
A creamy, savory chilled dip made with minced local clams folded into a cream cheese base, brightened with lemon and green onion and finished with Worcestershire sauce. Served cold with crackers or sliced bread as a classic Rhode Island starter.

Regional Notes:
This Rhode Island version centers on minced littleneck clams (fresh or good canned littlenecks) folded into softened cream cheese, with Worcestershire sauce adding the characteristic savory tang found in local clam preparations. Compared with broader New England clam spreads, the Rhode Island dip is creamier and more savory-forward rather than heavily herbed or mayonnaise-dominant.

1. If using refrigerated cream cheese, remove it from the fridge 20–30 minutes before starting to soften. In a medium bowl, beat the softened cream cheese with the mayonnaise and sour cream until smooth and uniformly creamy.
2. Stir in the Worcestershire sauce, lemon juice, garlic powder, dry mustard, salt, pepper, and hot sauce (if using) until combined.
3. Fold in the minced clams, reserved clam juice (if using) a tablespoon at a time to reach desired consistency, sliced green onions, minced shallot, and chopped parsley. Taste and adjust seasoning with additional salt, lemon, or Worcestershire as needed.
4. Cover the bowl and chill the dip in the refrigerator for at least 1 hour (preferably 2–4 hours or overnight) to let flavors meld and the dip firm up.
5. Before serving, stir gently, transfer to a serving bowl, and garnish with an extra sprinkle of chopped parsley and a few sliced green onions if desired. Serve chilled with assorted crackers and sliced baguette.