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Chef John's Clams Casino Dip

Chef John's Clams Casino Dip

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Chef John

This clam dip appetizer contains the same basic ingredient list as traditional clams casino, and while it really tastes nothing like its hot namesake, I think any fan of the clam dip will be very happy with it.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 745 mg
  • 30%

Based on a 2,000 calorie diet


  1. Cook and stir bacon with butter in a skillet over medium heat until crisp. Drain bacon fat, set bacon aside, and place skillet back onto medium heat. Add jalapeno, red pepper, diced celery, garlic, and green onions; cook and stir until vegetables start to soften, about 3 minutes.
  2. Pour in reserved clam juice and cook until most of the liquid has evaporated. Transfer vegetable mixture to plate to cool.
  3. Open second can of clams and drain juice, combine with reserved clams, cream cheese, bacon, cooled vegetables, juice from lemon, and freshly ground black pepper and hot sauce to taste. Transfer to serving bowl and garnish with chopped bacon and green onion. Serve with crackers.
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Most excellent! One of my all time favorite dishes, ever. I could eat this daily. My whole family loved it too, which was a downside since it disappeared too quickly. Prepared exactly as written.


I just made this recipe for the second time last night and I would be remiss if I didn't rate it, especially since I was asked to make it again. Last time I made it was Thanksgiving and everyone loved it. The fact that it's cold kind of throws you but it's absolutely delicious. I have a 30 minute drive to the in-laws so I'm always looking for recipes that I don't have to reheat or that I can stick in a crock pot. This dip is perfect because I can make it ahead the night before, refrigerate overnight while the flavors meld, then get to the party, pull the saran wrap off, throw Triscuits on a plate and voila! My 11 year old son (who hates vegetables and clams) helped me make it last night. While he stirred the vegetables on the stove top, he said "this smells amazing!" When he tried the finished product, he said "this is the best thing I have ever tasted, and I don't just mean that because I helped!" Thanks Chef John!!!


This was a lot of work for very little return. I made it the day before and thought that the flavor would meld over night, however it was rather bland, not very clammy, and because it was made with all cream cheese, it was very stiff and hard to get out of the bowl. I had to use a knife so that people could put it on very stiff french bread rounds. Anything less tough than the french bread rounds would just crumble.