NEW ENGLAND CLAM CHOWDER DIP
After joking about making this dip in a previous video, I found it turned out amazingly well. Farewell, French onion dip - a new soup-inspired dip is in town. Garnish with more parsley and serve alongside puffed potato chips since potatoes are an important part of clam chowder!
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cook bacon in a dry saucepan over medium heat until bacon is crispy and fat begins to foam, 6 to 8 minutes. Remove a few tablespoons of bacon to reserve for the top. Add green onions, celery, and a pinch of salt. Cook and stir until vegetables just start to soften, about 2 minutes. Drain bacon grease if desired. Turn off heat and let mixture cool.
- Place cream cheese in a large bowl. Add the bacon-veggie mixture, clams, parsley, and 4 ounces Cheddar cheese. Season with Worcestershire sauce, black pepper, and Old Bay® seasoning. Mix until nicely combined. Transfer into a small baking dish; smooth out the top. Scatter the reserved bacon and remaining Cheddar over the dip. Sprinkle cayenne pepper on top to get a richer, browned top.
- Bake in the preheated oven until dip is heated through and top is browned, about 20 minutes. Heat under the broiler to further brown the top, about 1 minute more.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 3.4 g, Cholesterol 78.4 mg, Fat 19.3 g, Fiber 0.2 g, Protein 15.2 g, SaturatedFat 11.2 g, Sodium 446.3 mg, Sugar 0.3 g
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