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How to Make Clam Dip Like Chef Mike Price of the Clam Nyc
Ingredients
  • 2 cups (approximately 4 dozen littleneck clams) finely chopped cooked and cooled clams
  • 1½ cups sour cream
  • 1½ teaspoons fresh lemon juice
  • 1½ teaspoons Worcestershire sauce
  • ½ teaspoon Tabasco sauce
  • ¼ cup finely chopped chives
  • Kosher salt and cayenne pepper, to taste
  • Thick-cut potato chips, for serving
Steps
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