Grilled New England Clam Chowder Dip

1. 1

   Build a fire with a charcoal grill or heat a gas grill over medium-high heat.

2. 2

   Lay the clams on the hottest part of the grill, cover and cook until the clams open completely.

3. 3

   Discard any clams that do not open.

4. 4

   Meanwhile, lay the strips of bacon on the grill and cook until golden brown and crispy, flipping as needed and moving to a cooler part of the grill if browning too quickly.

5. 5

   Once cool enough to handle, remove the clams from their shell (saving any liquid).

6. 6

   After the bacon is cooked, cool slightly then coarsely chop.

7. 7

   In a food processor, add the sour cream, clam juice, heavy cream, cayenne if using, a pinch each of salt and pepper, all but 3-4 of the clams (chop the remaining) and all but 2 tablespoons of the chopped bacon.

8. 8

   Puree until mostly smooth, adjust seasoning with salt and pepper.

9. 9

   If too thin, add some of the reserved clam liquid.

10. 10

    To serve, spoon the dip into a serving bowl and fold in the reserved clams and chopped bacon.

11. 11

    Garnish with herbs and serve with grilled potato wedges, celery sticks and/or oyster crackers.

12. 12

    Can be made ahead, wrapped in a bowl, for up to two days.

* Per serving · 4 servings · Values may vary.

No additional tips available.