Carrot and Celery Sticks with Clam Dip

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Carrot and Celery Sticks with Clam Dip and Dill
Ingredients
  • 2 ½ Pounds of hard shelled clams scrubbed clean
  • ¼ cup of sauvignon blanc
  • 4 ounces of cream cheese at room temperature
  • 1 clove minced, blanched garlic
  • ½ lemon juiced
  • 1 tsp of grated shallot or red onion
  • 1 tbsp Sriracha sauce
  • 1 tsp Worcestershire sauce
  • 3 tbsp minced fresh dill
  • 8 celery stalks cut in two lengthwise
  • 8 carrots cut into 4 sticks and then in half
Instructions

  1. Combine the clams and the wine in a large sauce pan. Bring to a boil and then reduce the heat to medium- low. Cover and steam for 5 minutes. Remove the clams that have opened and continue steaming remainder until all the shells have opened. Throw out any shells that have not opened after 9 minutes. Remove t he cooking liquid from the heat and set aside.

  2. After you have removed the clams from the shells, put them into a food processor bowl along with the cream cheese, garlic, lemon juice, shallot, Worcestershire and Sariracha sauces. Add 2 Tablespoons of strained reserved clam juice. Process until the clams completely blended with the other ingredients to form a uniform consistency. Season with dill, salt and pepper.
  3. Transfer to a small (2 cup) serving bowl Serve with julienne celery and carrot sticks.