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Seattle, WA.


Butter Clam & Smoked Bacon Dip

Seattles Best



  • 1/2 lb. smoked bacon, about 16 slices, chopped
  • 1 lb.(meat) steamer clams or Manilla
  • 1 lb. cream cheese, room temperature
  • 1/2 C sour cream
  • 2/3 C red bell peppers, chopped fine
  • 6 each green onions, chopped fine
  • 4 T fresh dill, finely chopped
  • 2 T fresh thyme, finely chopped
  • 2 t spicy horseradish
  • 2 t fresh lemon juice
  • 2 t worcestershire sauce
  • tabasco to taste
  • Salt and fresh ground pepper to taste
  • 2 oz. clam nectar


In a saute pan cook bacon over medium heat, simmering until golden brown and crisp and then transfer to paper towels with a slotted spoon. Drain clams over a sieve if using canned clams and reserve the juice. In another bowl whisk together cream cheese and sour cream. Whisk in clam juice and clams, along with the bacon and remaining ingredients. Chill and then bring back to room temperature before serving. Goes great with toasted baguettes.

Servings: 4 Cups

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