SPICY CLAM DIP

Total time: 40 minutes

Makes: 6 servings

8 ounces cream cheese, softened

½ cup sour cream or plain Greek yogurt

2 (6.5-ounce) cans whole clams (1 cup), coarsely chopped (save clam juice)

½ cup packaged, lowmoisture grated mozzarella

¼ cup finely chopped parsley 3 tablespoons thinly sliced scallions, plus more for garnish

1 jalapeño, seeded (if desired) and finely chopped 1 tablespoon freshly squeezed lemon juice 1 teaspoon Worcestershire sauce

1 teaspoon hot sauce, plus more to taste

1 teaspoon fish sauce (optional) or clam juice, plus more to taste

Salt, if needed, and freshly ground black pepper

¼ cup grated Parmesan Potato chips, for serving

1. Heat oven to 425 degrees. In a large bowl, using a fork or rubber spatula, stir and mash together the softened cream cheese and sour cream until smooth.

2. Add clams, mozzarella, parsley, scallions, jalapeño, lemon juice, Worcestershire sauce, hot sauce, fish sauce or a teaspoon of reserved clam juice, and lots of black pepper, and stir until well combined. If the mixture seems thick, stir in a little more reserved clam juice.

3. Taste and adjust seasonings, if necessary. If you think it needs salt, add it lightly, or try adding a little more fish sauce or more clam juice instead. Dip can be made up to 3 days in advance and stored in the refrigerator before baking.

4. Transfer mixture to shallow 1-quart ceramic baking dish or gratin dish. Sprinkle Parmesan on top and bake until golden brown and bubbling, about 30 to 35 minutes. Garnish with sliced scallions, and serve hot or warm with potato chips.

Note: If you’d like to serve dip cold, skip mozzarella and Parmesan and mound mixture into bowl for serving.