Fresh Northwest Razor Clam Dip With Linda’s Pantry

Start by preparing razor clams, cleaning them immediately after getting home.

Poach the clams in a mixture of water, Chardonnay, lemon juice, and garlic salt.

Add the clams to the poaching liquid, ensuring they are not overcooked, cooking for no longer than 3 minutes.

Once cooked, remove the clams from the heat and let them cool.

Chop the cooled clams into chunky pieces for the dip.

Prepare the dip by mixing together the sour cream and cream cheese in a large bowl.

Add in the clam liquor, lemon juice, chopped clams, black pepper, and salt to the mixture.

Incorporate fresh chives and dried dill into the dip, mixing thoroughly until combined.

Equipment Needed

Spice Level: