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 cute kids, yoga/pilates instructor and 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 products and her escapades as the keeper of both backyard chickens and honeybees!

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