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Creamy New England Clam Chowder Dip

Lauren Collins

I've been thinking about this recipe for months, and when I finally put it to the test, I literally jumped for joy and had to call my Mom immediately.  It is so good.

Creamy and thick New England clam chowder get's turned into a dip, perfect for those lazy Sunday football days and so easy to whip up.

In just a few short steps, you can make a super thick and creamy New England clam chowder that's then broiled to crispy perfection with panko on top, then served with saltines or pita crackers.  


This recipe was originally thought up as a clam chowder stuffed quahog, which I also tested out and was incredibly good!  If you have access to the clam shells and not just the meat, you could cook this same recipe, spoon the chowder into a clam shell and serve it as a stuffed clam.  It's a little more work but it was perfect served for dinner with two shells and a side salad for each serving, and a really cool presentation!

One thing is for sure, convenience always wins, so I'm going to suggest you pick up a container of frozen fresh chopped clam meat to save yourself time.

I picked up frozen chopped sea clams from the Fishermen's View Market, but you can use any chopped clam you prefer, or, you can shuck clams yourself!

Shucking Quahogs

There are a few ways of getting those suckers open.  You can of course do it the traditional way and buy a shucking knife, or you can lightly steam them until they begin to open and pull them out that way.  I've also read online to put them in the freezer for 30-45 minutes to get them just to the point of frozen, so they are more relaxed and easier to open.  Let me know in the comments below your best technique if you have one!  

For us, we like to go the traditional route and use a shucking knife.  You'll want to be sure to clean and scrub all the sand, mud and debris from the shell, and as you open them, let the clam juice catch in a bowl so you can use it to clean the meat.  

You can watch this video I found on YouTube of this seemingly very nice man at what looks like a family reunion showing how to shuck a clam.  He does a great job explaining how to do it, so let's give him the fame he deserves.

Making New England Clam Chowder

I'd like to meet anyone who visits Cape Cod and doesn't try a cup of clam chowder at some point during their vacation.  Just like when I go to Rhode Island and crave a Del's Lemonade or Vermont for a stack of pancakes with real syrup.  

This New England Clam Chowder is much thicker than a traditional cup of chowder you'd normally order, but that's the point so that it holds up well on a cracker as a dip!  

I used onions, garlic, scallions, diced russet potatoes and crumbled smoked bacon, plus of course the flour, butter, whipped cream cheese and milk to make the creamy and delicious sauce.  

Once you have it all ready to go, make sure to add salt and pepper to taste, then put it in a greased baking dish, top with panko and broil away until the top is crispy and golden.

My favorite way to serve this is with Trader Joe's Pita Crackers, but any pita cracker or saltine should work just fine.

I hope you enjoy this recipe as much as we do!  I'll be making this all winter long!  

You can click here to print the recipe for my New England Clam Chowder Dip or check it out below!

What do you think?

Let me know by commenting below.

  1. Hi Lauren. The dip sounds delicious. I will have to make it.

    I Quahog on most weekends spring thru fall. Putting them in the freezer for about 20 minutes is definitely the way to go. They do become shocked and are incredibly easy to open. Plus they are nice and chilled and ready to eat right away…just my two cents.
    Tight Lines. John

    1. Thank you! I had read about that online so I will definitely try that technique the next time. Enjoy the recipe!

  2. Lauren, a piece of Cape Cod heaven – looks delicious!

    1. Thanks so much!! I’m really excited about this recipe 🙂


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