History and Origin of Garlic Clam Dip
Garlic clam dip is a delicious and comforting preparation with its roots in coastal cuisine, especially in regions where clams are abundant and form an essential part of the local diet. This dip emerged as a practical and tasty way to use fresh and canned clams, combining them with simple yet flavorful ingredients.
In Latin America, although it does not have a single, universally recognized name, similar variants are occasionally called "clam dip" or "seafood cream," depending on the inclusion of other seafood or additional ingredients. In countries like Mexico, it is very common to find preparations that use cream and seafood in dips to accompany snacks or family gatherings.
This dish has transcended borders and is known in many regions with slight modifications. In some parts of Central and South America, the dip is enriched with local herbs or different types of cheese, adapting the recipe to regional tastes. However, the essence always remains: a creamy dip that combines the freshness of the sea with the intense aroma of garlic.
How to Make Garlic Clam Dip
Ingredients: Cream Cheese, Salt, Garlic, Freshly Ground Black Pepper, Clams, Clam Broth, Worcestershire Sauce, Lemon Juice
Place the softened cream cheese in a bowl, then using a garlic press, squeeze the garlic clove with its juice into the bowl.
Mix the cheese and garlic with a spoon until smooth.
Add the remaining ingredients, stirring until smooth.
Transfer to a serving dish, cover, and refrigerate for 1 hour before serving.
Serve with crackers, potato chips, or vegetables.
If you want a thinner dip, you can add more clam broth.
It is also good with chopped green onions on top.
