Ingredients
- 1 pound cream cheese, softened
- 1/4 cup sour cream
- 12 ounces fresh cooked littleneck clam meat, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 scallions, minced
- 2 teaspoons sriracha
- 2 teaspoons Worcestershire sauce
- 1 lemon, juiced
- Salt and freshly ground black pepper, to taste
- 2 tablespoons minced fresh chives
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon freshly ground black pepper
- 2 tablespoon paprika
- 1 pinch cayenne
- 6 large Yukon gold potatoes, thoroughly cleaned
- Canola oil, for frying
- Salt and freshly ground black pepper, to taste
- Barbecue rub (recipe above)
Chef notes
This flavorful New England-inspired clam dip goes perfectly with crispy, hot barbecue chips. This chip-and-dip combination puts all others to shame!
Technique tip: Soaking the potatoes in ice water will keep them from browning and will remove excess starch, resulting in a crispier chip.
Preparation
For the clam dip:
In a serving bowl, stir together the cream cheese, sour cream, clams, garlic and onion powders, scallions, sriracha, Worcestershire sauce and lemon juice. Season with salt and pepper to taste and stir again. Garnish with chives, cover and refrigerate until ready to serve.
For the barbecue rub:
In a small bowl, stir together all the ingredients until well combine. Set aside until ready to serve.
For the kettle chips:
1.Heat a large heavy pot with about 3 inches of oil to 350°F. Set up an ice bath in a medium bowl.
2.Using a mandolin, slice the potatoes into chips (not too thin). Place the chips into the ice bath as soon as they're sliced.
3.Working in batches, drain the potatoes and fry them until golden and crispy. Remove the cooked chips to a paper towel-lines plate.
4.While still warm, toss the chips with salt, pepper and the barbecue rub.
