Monday, March 9, 2009

Clam Dip

We have had a couple of days off from our garden whilst we have entertained some family.

A few friends came for dinner last night and I made a nice clam dip which we served with a second, avocado, dip and raw vegetables as part of the aperitifs.

Here is the recipe for the Clam Dip:


2 x 61/2 oz cans chopped clams
5 small cloves of garlic, thinly sliced
750 grams Fromage Blanc
125ml single cream
Juice of half a lemon
Good dash Worcestershire Sauce
A few drops of Tabasco (to your own taste)
Salt and ground black pepper to taste


Drain clams.
Mix garlic, Fromage Blanc, single cream, lemon, sauces and salt and pepper and adjust to a thin dip consistency by adding cream or fromage blanc.  The mixture will thicken in the Fridge!.
Add Chopped Clams and blend with a stick blender
Blend until the clams are small enough.
Put into fridge for at least two hours before

1 comment:

Anonymous said...

How was the avocado dip? I made a guacamole last weekend that was great: 4 avocadoes, minced onion, finely chopped peeled and seeded tomato, one small can of well drained green chili sauce, salt and pepper to taste. Serve with corn chips.

How are things?