Soured Cream Clam Dip

This old-school clam dip is the kind that shows up at every good party and disappears first. Canned clams folded into sour cream with lemon juice, celery salt, and minced onion. No cooking, no fuss, just stir and serve with chips.

The celery salt is the quiet star. It adds a savory, herbaceous note that pairs naturally with shellfish and keeps the dip from tasting one-note. Combined with the lemon juice, it brightens the richness of the sour cream and brings out the briny flavor of the clams.

Drain the clams well before folding them in. Any extra liquid thins the dip and makes it watery after sitting out. A good press with a fork against the side of the can gets most of the moisture out.

Pro Tips

• Make it an hour ahead and refrigerate. The flavors meld and the dip thickens as the sour cream absorbs the seasonings. It always tastes better after resting.
• Fold gently, don’t stir hard. You want the clam pieces to stay intact, not break into mush.
• Serve with sturdy chips like kettle-cooked potato chips or thick crackers. Thin chips snap under the weight of this dip.

Variations

• Add a dash of hot sauce or a pinch of cayenne for a version with a little kick.
• Swap sour cream for Greek yogurt for a tangier, lighter dip with more protein.