Recipes New England Clam Chowder Dip 4.6 (13) 11 Reviews 3 Photos After joking about making this dip in a previous video, I found it turned out amazingly well. Farewell, French onion dip - a new soup-inspired dip is in town. Garnish with more parsley and serve alongside puffed potato chips since potatoes are an important part of clam chowder! By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on January 3, 2022 Save Rate Print Share Add Photo 3 3 3 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 12 Yield: 1 small casserole dish Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 6 slices bacon, cut into 1/2-inch pieces ½ cup chopped green onions ⅓ cup diced celery ½ teaspoon salt 1 pound cream cheese, at room temperature 2 (6.5 ounce) cans chopped clams, drained 2 tablespoons chopped Italian parsley 4 ounces grated white Cheddar cheese 1 teaspoon Worcestershire sauce ½ teaspoon freshly ground black pepper ½ teaspoon seafood seasoning (such as Old Bay®) ½ ounce grated white Cheddar cheese, or to taste 1 pinch cayenne pepper Directions Preheat the oven to 400 degrees F (200 degrees C). Cook bacon in a dry saucepan over medium heat until bacon is crispy and fat begins to foam, 6 to 8 minutes. Remove a few tablespoons of bacon to reserve for the top. Add green onions, celery, and a pinch of salt. Cook and stir until vegetables just start to soften, about 2 minutes. Drain bacon grease if desired. Turn off heat and let mixture cool. Place cream cheese in a large bowl. Add the bacon-veggie mixture, clams, parsley, and 4 ounces Cheddar cheese. Season with Worcestershire sauce, black pepper, and Old Bay® seasoning. Mix until nicely combined. Transfer into a small baking dish; smooth out the top. Scatter the reserved bacon and remaining Cheddar over the dip. Sprinkle cayenne pepper on top to get a richer, browned top. Bake in the preheated oven until dip is heated through and top is browned, about 20 minutes. Heat under the broiler to further brown the top, about 1 minute more. Chef's Notes: If you don't have store-bought Old Bay(R) seasoning, here's how to make your own. Swap paprika for cayenne pepper if desired. For a slightly thinner dip, include the clam juice from the can. I Made It Print Nutrition Facts (per serving) 248 Calories 19g Fat 3g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 248 % Daily Value * Total Fat 19g 25% Saturated Fat 11g 56% Cholesterol 78mg 26% Sodium 446mg 19% Total Carbohydrate 3g 1% Dietary Fiber 0g 1% Total Sugars 0g Protein 15g 30% Vitamin C 9mg 10% Calcium 142mg 11% Iron 9mg 52% Potassium 304mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.