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Gram's Clam Dip

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 7 mins
Total time 7 mins

Serves 18 (serving size: about 2 tablespoons dip and 1/3 cup vegetables)

From the Kitchen of…Katie Barreira, Test Kitchen Director Katie, a Boston native, and her cousin rivaled for their grandmother's clam dip recipe and the secret to what made her version green. "My cousin Jen won the battle," says Katie, "so it remains a mystery to me, although I think it's just food coloring." Katie's lower-fat version uses reduced-fat Greek yogurt and cream cheese for a creamy result that does this heirloom dish justice.


  • 1/2 cup 2% reduced-fat Greek yogurt
  • 1/4 cup clam juice
  • 2 tablespoons lemon juice
  • 1 (8-ounce) package 1/3-less-fat cream cheese, softened
  • 1/4 cup chopped chives
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 3 (6.5-ounce) cans chopped clams, drained
  • 2 fennel bulbs, trimmed and cut into 1/4-inch-thick wedges
  • 8 ounces mini bell peppers, quartered lengthwise

Nutrition Information

  • calories 92
  • fat 3.4 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 9 g
  • carbohydrate 6 g
  • fiber 1 g
  • cholesterol 25 mg
  • iron 1 mg
  • sodium 134 mg
  • calcium 48 mg

How to Make It

  1. Place first 4 ingredients in a medium bowl; beat with a mixer at medium speed until smooth. Stir in chives, black pepper, salt, and clams. Serve with fennel and bell peppers.