Clam Dip

Clam Dip is a seafood dip made with clams, sour cream and spices. Clam dip is used for dipping potato chips, breads, vegetables and crackers. Clam dip may be included as an appetizer for a party or gathering, purchased as a restaurant appetizer or made for a home dinner accompaniment.

Clam Dip Serving Suggestions

Clam dip is a versatile dip with many variations. For parties, consider having clam dip in a nice serving dish surrounded by a variety of different kinds of crackers for guests to enjoy. Clam dip can also be served with vegetables, including carrots, celery and broccoli. And of course, clam dip can also be served along with potato chips (ridged potato chips in particular), pretzels or other kinds of chips.

Clam dip can be served as a hot dip when mixed with cheddar cheese and melted in a double boiler so the mixture does not scorch. This dip is should be served with a hard cracker.http://www.cooks.com/rec/doc/0,161,148184-242196,00.html The dip can also be served as a cold dip, with sour cream or cream cheese as the base.http://www.cooks.com/rec/doc/0,191,144188-244204,00.html

History and Background of Clam Dip

The history of the clam itself is one which goes back to ancient times. Fossil discoveries have revealed evidence of giant clams in the glacial period more than 100,0000 years ago. Scientists believe these giant clams may have been a key diet ingredient at the time.http://www.livescience.com/animals/080828-giant-clam.html While clam dip would not have been present in this time frame, the consumption of the seafood item has survived since the age of glaciers and evolved to include other means of consumption than just eating the raw clam.

Dips do not show in American cookbooks before the 1950s and the early recipes found around that time include dips which mixed wet ingredients like mayonnaise, mustard and Worcestershire sauce.http://leitesculinaria.com/9804/writings-chips-history-super-bowl-snack.html These dips were the predecessors to common day dips which have changed with the development of new bases like cream cheese and sour creams.

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