It took living away from New England for nearly 20 years to develop the reverence for clams that I have today. Sure, a lobster roll done the RIGHT way (hot, butter, no mayo) is undeniable. But a fried clam belly roll prepared á la minute is a spiritual communion. I was a little nervous about taking the purity of clam dip and doing anything that would jeopardize the particular balance of flavor (subtle brininess) and texture (cold, rich and toothsome at times). With a great deal of respect for the grandfather of dips, I humbly submit my riff on a classic.
1 6oz can of chopped clams, drained
4 oz cream cheese
1/2 c sour cream
2-4 Tablespoons Bobbie's Boat Sauce (I use Classic)
2 green onions, finely minced
squeeze lemon
freshly ground pepper
Ruffles Brand Potato Chips
Begin by mashing drained clams into cream cheese with the back of a fork in a medium sized bowl. Take your time here and don't rush it. Add Boat Sauce and continue incorporating until cream cheese is lump-free. Stir in sour cream, and green onions, then adjust seasonings as needed. Ideally you'll give this a couple of hours before serving, to let the flavors meld. Serve with Ruffles, and only with Ruffles.
