Lemony Clam Dip with Shallots
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Recipe from Stephanie Ganz at The Kitchn
Ingredients to get through Salinity:
- 8 ounces Vache (instead of cream cheese)
- 6.5 ounces Frozen Clam Meat (instead of canned clams)
- ½ teaspoon Sea Salt (instead of Kosher salt)
- 2 to 3 dashes Bullwhip Kelp Piri Piri Hot Sauce (instead of Tabasco sauce)
Ingredients to get elsewhere:
- 1 small shallot
- 1 medium lemon
- 8 to 10 fresh chives
- 1/2 cup sour cream
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon freshly ground pepper
- Thick-cut potato or ruffled potato chips, sliced cucumber, or buttery crackers, for serving
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