Some recipes come with stories—and this one definitely does.
Big Ed wasn’t exactly known for his culinary skills. But what he did make? People remembered. And requested. And devoured. One of his greatest hits? This clam dip. It’s a family recipe he brought to every party, BBQ, and summer get-together—and no matter the crowd, it always disappeared fast.
Now, I know “clam dip” might make some folks pause. But trust me—this is the stuff of summer snacking dreams. Creamy, tangy, and perfectly seasoned with Old Bay and lemon, it’s simple to make and seriously addictive. Whether you go the Big Ed route and serve it with Fritos (his signature move), or take my lighter approach and scoop it up with crisp cucumber slices, you’re in for something delicious.
This dip brings back memories of warm summer nights, loud laughter, and tables full of friends. It’s become a staple in my house—whether Ed’s around or not—and I think it might become one in yours too.
Here’s how to make it:
Big Ed’s Famous Clam Dip
A must-have for summer entertaining—even if you think you don’t like clams.
Ingredients:
- 3 cans minced clams (6.5 oz each), drained (reserve the juice!)
- 2 blocks (8 oz) cream cheese, softened
- Juice from 1/2 lemon (optional, but highly recommended)
- 1/2 to 1 tsp Old Bay seasoning (to taste)
- 1/4 tsp garlic salt (or more if you like a kick)
- Reserved clam juice (add as needed for texture)
Instructions:
- In a medium bowl, combine softened cream cheese and drained clams.
- Squeeze in lemon juice, if using.
- Season with Old Bay and garlic salt. Stir well.
- Gradually add the reserved clam juice a tablespoon at a time until the dip reaches your desired consistency—creamy but scoopable.
- Cover and refrigerate for at least 1 hour to let the flavors meld.
- Serve chilled with Fritos (a Big Ed favorite) or cucumber slices (my pick!). Crackers, pita chips, or endive leaves work great too.
Tip: This dip tastes even better the next day, so feel free to make it ahead.
Craving more summer nostalgia and easy crowd-pleasers?
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