Ingredients
- slices bacon
- ounces cream cheese, softened
- (6.5 ounce) cans minced clams
- drops hot pepper sauce
- /2 teaspoon Worcestershire sauce
- tablespoon lemon juice
Instructions
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Step 1
Start by cooking the bacon in a skillet over medium-high heat until crisp. Drain it on paper towels, then crumble and set aside. In a medium bowl, stir the cream cheese until smooth. Stir in one can of clams with its juice, then drain the second can—reserving the juice—and add those clams too. Mix in the hot pepper sauce, Worcestershire sauce, and fresh lemon juice. Fold in the crumbled bacon. Cover the bowl and chill for at least one hour, along with the reserved clam juice. Before serving, I like to let the dip sit at room temperature for a few minutes, then stir in just enough of the reserved juice to achieve a dippable, almost fluffy texture. It’s that simple.
Chef's Tip
I always reserve a small handful of the crispiest bacon bits to sprinkle on top right before serving. It adds visual appeal and a fresh crunch that contrasts beautifully with the creamy dip.
Storage Tips
Keep leftovers airtight in the fridge for up to 3 days. When ready to enjoy again, let it sit at room temperature and stir in a teaspoon of clam juice or water to revive the creamy consistency.
Variation Tips
Serve with crunchy keto dippers like celery sticks, cucumber rounds, or pork rinds. For a smoky twist, add a pinch of smoked paprika, or swap the hot sauce for a diced jalapeño to bring fresh heat.