Wednesday, February 2, 2011

This Clams Casino Dip Will Cover the Spread at Your Super Bowl Party

I love clams casino, and I made that fact known publicly in this post last year. Certainly, a tray of hot clams casino would make a handsome addition to your Super Bowl spread, but large, fresh clams aren’t cheap, and you're probably looking for something a little simpler, and that can be made ahead of time.

This clam dip appetizer (which is technically a "spread" as I explain at the end of the video), contains the same basic ingredient list as traditional clams casino, and while it really tastes nothing like its hot namesake, I think any fan of the clam dip will be very happy with it.

You'll see a caption during the video saying to make the dip at least four hours ahead of time for best results. This time allows the flavors to develop and really makes a difference. What I failed to add was that you should also take the spread out of the fridge and let in sit out for an hour or so before the party, so it can warm up a bit.

By the way, if the setting looks a little unusual, that's because I'm back in New York's snowy Finger Lakes area visiting my mother, and filmed this at my Aunt Angela and Uncle Billy's home. Many of you have enjoyed Aunt Angela's cabbage rolls recipe, as well as Uncle Billy's famous Chicken D'Arduini and homemade pasta (and if you haven't, click on the links and check them out). Enjoy!


Ingredients:
2 (6.5 ounce) cans minced clams, with juice
1 pound cream cheese
6-8 strips bacon
1/2 tablespoon butter
1 jalapeno, seeded, minced
1/2 cup small diced red bell pepper
1/3 cup small diced celery
2 cloves minced garlic
1/4 cup minced green onions, save tops for garnish
1/2 lemon
hot sauce to taste
freshly ground black pepper to taste

26 comments:

Sigrid Salucop said...

yum!

James Birdsall said...

Hey Chef John, you are in the Fingerlakes area? Are you near Canandaigua? My grandparents lived on the lake, we went there every summer. In the winter? uh, no.

Anonymous said...

I think you have opened a dip vs. spread controversy. The only solution may be to make two bowls and put a sign on each. Maybe even make a third bowl for double-dippers.

I heard that there is often a little dip in the spread right before the game.

Jim

Anonymous said...

@ Jim

Friend, your dip joke just made my night. Cheers!

John

Chef John said...

Hey, I'll do the jokes! Okay, that was pretty good. ;-)

Priyanka said...

Wow......that looks yum yum...!!!

Paula said...

sound great and looks even better :)

Anonymous said...

Chef John and fellow bloggers,

This is my first time on your site, and my first time on any blog. NICE!

The Casino Clams Dip, AKA Spread, looks interesting. Can any one on this blog tell me how I can get a print version? May be a dumb question, but would appreciate any help. Thanks.

Anonymous said...

This inspires me to make a Lobster Dynamite dip.

Anonymous said...

If you don't like clams, could you make this with prawns or crab?

Chef John said...

Of course! It's your dip! :-)

ゆうみん said...

Hi, Chef John
I was wondering if I can make this dip aka spread with some fresh clams? If I can, how should I do it? Well, I can't find any canned clams since we can get plenty of fresh clams here. Love ur show
Your big fan from Japan

Chef John said...

Sure!! Just steam them open as if you were going to eat them hot. Remove from shell. Let cool complete. Chop and use.

ken said...

i using crab claw meat and clams!think this will be a super bowl hit!

jennifer said...

Made this for a superbowl party i attended this past weekend---followed it to the letter and found it really delicious. Thanks!

JFK said...

This was a big hit at our Superbowl party and a lot of fun to make. Next time I think I will spike it with some fresh garlic to give it some extra zip.

Thanks!

R said...

Just found your blog tonight. Where have you been all my life?!

O M G!!!

Are you kidding me? I think maybe this would be good made in 50 gallon batches.

I would like to swim in it. YUM!

Cannot wait to make it. Will run to the store tomorrow but the ingedients and try it, and try it , and try it til it is all gone! Then I will have to make some for the family! (grin).

This looks so good... Will you marry me? (Don't know how that will go over with the hubby but it's worth a try!)

Happy cooking!

best casino online said...

I really loved the casino dip last night and had it with club crackers and pita chips. However, I'd like it a lot more next time if it was a bit spicier.

Lilian said...

Can this be done with tuna? If so how many cans? The dip sounds perfect even with some raw cut up vegetables like cucumber, carrot etc.

Chef John said...

I guess, but doesn't sound as good to me ;-) Just use the same amount as the clams.

Charlie said...

Chef John:

I haven't made this yet, but I'm planning on making it for a weekend party. Can I make this the night before ahead of time and throw it in the fridge?

Chef John said...

sure!

Marisa said...

Written directions for others, because I wanted them too but they weren't available.

Fry chopped up bacon with butter until crispy, set aside to cool. Leave about a tsp. of bacon grease in the pan. Put celery, onions, red pepper, jalapeno, garlic in same pan and cook until just start to barely soften, about 3 minutes. Take juice from one of the cans of clams and pour into pan, reduce until almost gone. Transfer to a plate to cool. Put cream cheese in a bowl, add reserve bacon (save a Tbs. for garnish), add cooled vegetables, juice from 1/2 lemon, mix together. Add salt and pepper, hot sauce and finish mixing.

Marisa said...

Written directions for this dip:

Fry chopped up bacon with butter until crispy, set aside to cool. Leave about a tsp. of bacon grease in the pan. Put celery, onions, red pepper, jalapeno, garlic in same pan and cook until just start to barely soften, about 3 minutes. Take juice from one of the cans of clams and pour into pan, reduce until almost gone. Transfer to a plate to cool. Put cream cheese in a bowl, add reserve bacon (save a Tbs. for garnish), add cooled vegetables, juice from 1/2 lemon, mix together. Add salt and pepper, hot sauce and finish mixing.

Kristie Ghioni said...

Just made this spread, awesome! Thanks for the recipe, and I love your videos keep them coming.

Jack Reynolds said...

I'm not going to lie. I'm going to use this to fill wonton skins and boil-then-pan-fry them tomorrow.