New England Clam Chowder Dip recipe
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Ingredients
- 6 slices bacon, cut into 1/2-inch pieces ½ cup chopped green onions ⅓ cup diced celery ½ teaspoon salt 1 pound cream cheese, at room temperature 2 (6.5 ounce) cans chopped clams, drained 2 tablespoons chopped Italian parsley 4 ounces grated white Cheddar cheese 1 teaspoon Worcestershire sauce ½ teaspoon freshly ground black pepper ½ teaspoon seafood seasoning (such as Old Bay®) ½ ounce grated white Cheddar cheese, or to taste 1 pinch cayenne pepper
Nutrition Info
- 248.1 caloriescarbohydrate: 3.4 gcholesterol: 78.4 mgfat: 19.3 gfiber: 0.2 gprotein: 15.2 gsaturatedFat: 11.2 gservingSize: -sodium: 446.3 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions New England Clam Chowder Dip
Directions
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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.