One good recipe for clam dip with sour cream combines the sour cream and chopped clams, lemon juice, Worcestershire sauce, cayenne pepper, salt and white pepper. This recipe suggests serving it with several vegetables, such as sliced red bell peppers, celery and endive or potato chips. Another good recipe includes cream cheese, sour cream, and drained and minced canned clams. It also includes red bell pepper, a shallot, fresh parsley, Worcestershire sauce and cayenne pepper.
To make the recipe from the New York Times, combine 1 pint sour cream and approximately 2 dozen littleneck clams, cooked, cooled and chopped. Include about 3 tablespoons of the clams’ cooking juice. Add 1 1/2 tablespoons fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon cayenne pepper, 1/2 teaspoon kosher salt and 1/4 teaspoon ground white pepper. Combine all of the ingredients until they are well-blended. This recipe yields about six to eight servings.
A good recipe from Epicurious includes 8 ounces of softened cream cheese and 1/4 cup of sour cream. Combine the ingredients. Drain two 6 1/2-ounce cans of clams. Mince the clams, and add them to the cream cheese mixture. Add 1/3 cup of finely chopped red bell pepper, 1 minced shallot, 2 tablespoons of minced, fresh parsley and 3/4 teaspoon of Worcestershire sauce. Add 1/8 teaspoon of cayenne pepper. Combine the ingredients, and serve the dip with toasted pita wedges or potato chips.