Organic Emily

Mom’s Clam Dip

Mom's clam dip

Okay this isn’t healthy and that’s why we only eat it once a year. But it is really delicious! You may want to double or quadruple the recipe for a large gathering. I like to serve it with Kettle sea salt potato chips.


1 package cream cheese, softened

1/2 cup sour cream

1 can of clams, drained with some of the juice reserved

1-2 teaspoons Worcestershire sauce

Juice of half lemon

Sea salt and pepper

Place the cream cheese in a medium size bowl and whip with a hand held mixer. Add the sour cream, clams, Worcestershire sauce, lemon juice and salt and pepper to taste. Add a splash of clam juice to thin out and add flavor. Can be refrigerated for up to 1 week.


Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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