This is a longtime favorite dip of mine. I’ve made it for more than fifty years. It’s good for any occasion or non-occasion. Yum.

Here’s what you’ll need.

  • 2 8 oz bricks cream cheese softened and divided into thirds
  • 2 large cans chopped clams drained and reserving liquid
  • lemon juice
  • salt
  • pepper
  • 1/2 teaspoon smokey paprika

This works best in a food processor. Place cream cheese in a food processor and process until smooth. Add 1 teaspoon lemon juice, 1/4 cup clam juice and process to blend.
Transfer to a mixing bowl and fold in the clams. Add Paprika and salt and pepper to taste. Serve cold.


  • I prefer to serve this dip with the original corn chips. It seems to be the best flavor compliment.
  • You might think it needs more or less lemon juice and clam juice.
  • Do Not use whipped cream cheese. Always use the block type.

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