Ingredient

• 2 (6 1/2-ounce) cans minced clams (such as Bar Harbor)
• 4 ounces cream cheese, softened
• 1/2 cup crème fraîche
• 1 small shallot, grated (about 1 1/2 tablespoons)
• 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice (from 1 lemon)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• Hot sauce
• Chopped fresh dill
• Potato chips

Direction

Drain clams, reserving clam liquor. Stir together clams and cream cheese in a medium bowl until smooth. Gently stir in crème fraîche, shallot, lemon zest, lemon juice, Worcestershire sauce, and salt. Stir in 1 teaspoon (or to taste) reserved clam liquor. Refrigerate at least 1 hour or up to 8 hours. Garnish with hot sauce and fresh dill; serve with potato chips.