Mexican Clam Dip

Name: Mexican Clam Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 118 milliliters chopped cilantro; 553 grams chopped clams, drained; 340 grams cream cheese, softened to room temperature; 113 grams diced green chilies; 177 milliliters salsa verde (green chili salsa)

Mexican Clam Dip is a gluten free, primal, fodmap friendly, and pescatarian hor d'oeuvre. One serving contains 673 calories, 16g of protein, and 60g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up cilantro, chilies, cream cheese, and a few other things to make it today. It is perfect for The Super Bowl. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Ingredients

Servings:

118milliliters

chopped cilantro 553grams

chopped clams, drained 340grams

cream cheese, softened to room temperature 113grams

diced green chilies 177milliliters

salsa verde (green chili salsa)

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.