Bar Clam Dip and Crudité Plate

Yield: 6 servings



Bar clams (drained weight) 1 bottle (220g)
Cream cheese 125 g
Lemon juice 10 mL
Garlic clove, minced 1
Worcestershire sauce 2 mL
Bar clam broth 125 mL
Sour cream 30 mL
Carrot, sliced 1
Red bell pepper, sliced 1/2
Zucchini, sliced 1/2
Cauliflower florets 6
English cucumber slices 12
Broccoli florets 6
French bread slices 12


  • Drain bottled bar clams and reserve broth, set aside.
  • Chop the bar clam meat and reserve. In a small saucepan over low heat, reduce by half the bar clam broth. Remove and chill.
  • In a blender, add clam meat, cream cheese, lemon juice, garlic,Worcestershire sauce, chilled broth, sour cream and process.
  • Adjust seasoning. If you find dip too thick, dilute with milk.
  • Serve with a variety of vegetables and bread.

Recipe courtesy of Chef Richard Chiasson

Bar Clam Dip and Crudité Plate