Clam Dip Crostini

I made this Clam Crostini recently to serve along side a  Spring Potato & Leek Chowder . The inspiration for these warm and bubbly appetizers comes from my Moms cookbook her cooking club created in the early 1907’s.  I have just amped up some of the flavors a bit

Clam Crostini


  • 1- 8 ounce package of softened cream cheese ( or combine 4 ounces of garden vegetable cream cheese spread and 4 oz of regular cream cheese.)

  • 1 – 8 ounce can of minced clams drained ( you can also use canned shrimp, crab, salmon etc)

  • 1/2 teaspoon of chopped onion or chives minced

  •  one dash of Worcestershire sauce

  • 1/8 of a teaspoon of curry powder

  • 1/4 of a teaspoon garlic powder

  • salt to taste

  • Black or white pepper to taste

  • 1-2 dashes (or more) Hot Sauce to taste

  • One sleeve of rye or pepperoni mini slices ( or use large slices and then cut accordingly) or use a Crostini. (The key is something firm or crusty to the topping during the broiling stage and stay stiff)


  1. Mix above ingredients together until a creamy and well incorporated.

  2. Taste for flavoring, add more more of what you like, accordingly

  3. Spread on each individual slice of crostini or bread slice

  4. Broil until bubbling and just browned

  5. Top with minced chives

  6. Serve warm

    Note: you can prepare this mixture up to a day ahead and refrigerate covered and then top the breads and broil just before serving

    You can also serve this warmed in a bowl and let folks spread it on vegetable and assorted breads themselves

Adapted from the cookbook by the Nutmeg Sugarrettes  1974