This classic white clam dip, filled with cream cheese; crème fraîche; and, of course, canned clams, is salty, cheesy, and craveable. Some generous splashes of hot sauce and plenty of fresh dill add brightness and cut through the rich, indulgent dip.
Delicious!! I must admit I was a little hesitant with no reviews, had seen it in the Food & Wine magazine and thought I’d give it a try for Christmas . Everyone kept going back for more . The only thing I would change would be 1 tablespoon of shallot and at least four hours in the refrigerator before serving.
This recipe is a keeper.
