I made this recipe for Super Bowl 2020 when the Patriots were playing the Chiefs. I like to make battling appetizers, so this one was to represent the New England team. What else do you think of when you think of New England, but Clam Chowder! Since you can’t have that easily at a Super Bowl party, I made this dip. Thicker than the soup, this dip has all the things we love about clam chowder: cream, clams, and bacon, with a potato chip or sourdough bread to dip in!
Keep warm in a crock pot, or serve warm in a bread bowl with additional sourdough on the side.
To see the Kansas City Chief’s recipe, click link for Burnt Ends in Slow Cooker.
- 2 (8-ounce) packages cream cheese, softened and cubed
- ½ cup sour cream
- 3 (6.5-ounce) cans chopped clams, drained
- 2 slices bacon, cooked and crumbled
- 2 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 tbsp Parsley, chopped (reserve some for topping)
- 2 tsp sriracha or hot sauce
- 1 loaf of sourdough bread or potato chips
- 1 tbsp olive oil
In a slow cooker, combine all the ingredients.
Cover and cook on high for 1 hour or low for 2 to 3 hours, until the cheese has melted. Stir thoroughly.
While dip is melting, preheat oven to 350 degrees. Cut bread into bite-sized pieces. Add olive oil and salt. Bake about 15 minutes, turning halfway until lightly brown and crispy.
Serve warm with bread or potato chips.
(Other prep options include heating all the ingredients in a sauce pan or microwave, stirring as they warm though.)