Food & Cooking Recipes Appetizers Baked Clam Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Prep Time: 15 mins Total Time: 45 mins Servings: 10 This hot seafood dip, served with potato chips, is an ode to the salt spray of the New England coast. Ingredients 8 ounces cream cheese, room temperature ⅓ cup sour cream 2 cans (6.5 ounces each) whole clams, such as Bar Harbor Premium, drained and coarsely chopped, 3 tablespoons liquid reserved ½ teaspoon Worcestershire sauce 2 teaspoons minced shallot ⅛ teaspoon cayenne pepper, plus more for sprinkling Coarse salt Potato chips, for serving Directions Preheat oven to 375 degrees. Stir together cream cheese and sour cream in a medium bowl until smooth. Stir in clams and liquid, Worcestershire, shallot, cayenne, and 1/4 teaspoon salt until combined. Transfer mixture to a 2 1/2-to-3-cup baking dish. Bake until bubbly and top is golden brown in spots, about 30 minutes. Serve warm, sprinkled with cayenne, with potato chips. Rate it Print