This recipe, ideal as an appetizer during the holiday season, features a local ingredient that really deserves to be better known: arctic surf clams.
This cold-water mollusk offers tender, slightly sweet flesh, reminiscent of lobster. In this warm dip, it becomes an accessible and equally delicious alternative to traditional lobster or crab versions. The result: a smooth, festive, and flavorful dish… sure to impress your guests.
Quantity: to share (4 to 6 people)
Preparation time: 20 minutes
Ingredients
- 1 can of 142 g of arctic surf clams from Pêcherie Manicouagan
- 1 pack of 250g cream cheese
- 1 package of 1-year aged cheddar cheese from Fromagerie de l'Île-aux-grues
- 1/2 cup sour cream
- 3 green onions
- 1 tablespoon of fresh dill
- 1 organic lemon
- 1 tsp of prepared or fresh horseradish
- 1 tbsp of salted herbs from Les herbes salées du Bas-du-Fleuve
- 1 bag of seaweed crackers from Biscuterie Bibec
Preparation
- Preheat oven to 400°F.
- Finely chop the green onions and 1 tbsp of fresh dill. Grate 1 1/2 cups of cheddar cheese. Drain the can of surf clams, rinse with cold water, pat dry, then roughly chop.
- In a bowl, combine the cream cheese, 1 cup of shredded cheddar cheese (reserve the remaining 1/2 cup), sour cream, horseradish, zest of half a lemon, green onions, dill, and savory herbs. Add the chopped surf clams and mix well.
- Divide the mixture between ramekins or ovenproof bowls, then sprinkle the remaining cheese on top to brown it. Bake for 12 minutes. Then switch to broil and continue cooking for 3 minutes (keep an eye on it).
- Let it rest for 5 minutes before serving. Serve hot with seaweed crackers or toast.
