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.
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.