The Covered Dish - Clam Dip

(This week’s recipe is a bit of a partner dish to the ‘crab’ dip recipe I ran last week.)
How can I be so busy and be retired? The past week was filled with appointments galore and lots of lunches out. I can honestly say none of the meals out were of poor quality either. Some were in Branson, Harrison and right down the street. (We live about 1.5 miles from Danna’s BBQ located in Branson West, great quality food!) Ervin & I were together on all of our errands and appointments, and I must say he has ‘patience’. He quietly sits in the SUV while I dart in stores here and there, taking a nap allowing me to indulge myself.
This week I aged another year, yucko. We had a late lunch out and spent a quiet day together, it was perfect. The only thing missing was a slice of carrot cake!!!! We also got to watch our son, Phillip, on the race track this past weekend. A nice wrap to an outstanding week.
We are planning a get together in Kansas City with my nieces, nephews and their families. I’m sharing this to emphasize creative ways to host events and not break the bank in the process. One of my nieces suggested we go to a very nice park within their community.
Even though we are driving there from Branson West we can prepare our portion of the dinner and have a wonderful experience as a family.
As you can imagine the cost will be pennies compared to 11 people dining out in a restaurant! It’s healthier, provides activities for the kids, while the adults visit. It’s a couple weeks away, but I am truly looking forward to the evening.
I’m sharing the simple clam dip this week because it is summer and most of us want to spend more time in the great outdoors. This may be a warm dip, but there’s no reason why it can’t go on a picnic!
One investment most of us own is a crockpot, this would definitely work for carrying this to an outing. I even own a traveling cooker where I can cook a dish while we drive. It comes in very handy.
When my dad was in a nursing home I used it to take meals to his location.
Being in the Midwest most of us will being using canned clams for this recipe. I also like to serve the warm dip with pumpernickel or rye bread. If you can find a bread bowl this dip could go in the middle, surrounded by the bread pieces for dipping. A little fresh or dry dill would also be a good addition. If children will be at the gathering be sure to take a 2nd dip or spread that is kid friendly. Sometimes it may be as simple as sliced cheese and summer sausage.
Summertime is also another good time to prepare foods in bulk for the freezer. Keep meals more simplified. There’s nothing wrong with hot dogs as long as they are a quality brand with no nitrates and all-beef.
Ervin and I enjoy homemade pizzas. We use ‘Bettergoods’ cauliflower crusts from Walmart to cut the carbs. I also adore quality ham sandwiches. I’ve found I can purchase 2 lbs of pre-sliced ham for 5.99 a pound, whereas the deli may be charging 1-2 dollars more per pound. Also; last night we took ‘Subway’ sandwiches to the race track. They have lots of 3.99 specials this summer. Sometimes we cannot purchase the ingredients when sammies are 3.99 each. Watch for chip sales especially during the summer holidays and stock up.
Lemonade and ice tea are much more economical than soda pop, and healthier.
Here in the Ozarks we have multiple spots to host beautiful and comfy outdoor gatherings. Even a morning coffee with pastries and juice can be carried off at a lovely conservation area. Have everyone bring their comfy chairs and you’ll enjoy a meaningful event, not to be forgotten.
Let’s post the recipe and get outdoors in the fresh air. Simply yours, The Covered Dish

Clam Dip
Clam Dip, warm or cold
8 ounces softened cream cheese
1⁄2 cup sour cream
1 minced garlic clove
1 minced green onion, could add a 2nd or 3rd
1 tablespoon minced, flat parsley
1 teaspoon sweet smoked Spanish paprika
1 1⁄2 cans drained clams, reserve the juice
Lightly soften the cream cheese in the microwave, then bring all ingredients together. The first time I made this spread it was for someone who didn’t care for clams! After making the dip I used my submersible blender until the mixture was smooth. The flavors were great, and the texture, which bothered my guest were not present!
You could also serve this spread with pita chips or a nice wheat thin.
If you think the dip is too thick use a little reserved clam juice to thin it down. This spread can be served warm or cold. Personally I like to make it the day before allowing the flavors time to blend.
This recipe originated from Sunset Magazine in 2012.