Bacon-Clam Dip
- 5 slices bacon, cooked and crumbled
- 6 ounces farmers cheese, softened
- 1/2 cup homemade Creme Fraiche, recipe follows, or store-bought
- 2 (6 1/2-ounce) cans minced clams, drained, juices reserved
- 3 tablespoons minced shallots
- 1/2 teaspoon minced garlic
- 1 teaspoon white Worcestershire
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon red pepper flakes
- Salt
- 8 corn tortillas, cut into wedges
- Vegetable oil, for frying
- 1 cup heavy cream
- 2 tablespoons buttermilk
- Place bacon in a saute pan and cook until crispy, about 5 minutes.
- Drain and crumble bacon.
- In a bowl, cream together the farmers cheese and creme fraiche.
- Add the remaining ingredients, stirring to combine.
- Add the clam juice for consistency and taste.
- Cover and refrigerate overnight.
- Bring to room temperature and adjust seasoning, to taste, before serving.
- Heat a deep pot of oil or a fryer to 360 degrees F. Add corn chips and fry until crispy and golden brown.
- Drain on paper towels.
- Serve chips with dip.
- In a bowl, combine the cream and buttermilk.
- Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours.
- Stir and refrigerate until ready to use.
- (Can be refrigerated for up to 1 week.)
- Yield: 1 cup
bacon, farmers cheese, homemade creme fraiche, clams, shallots, garlic, white worcestershire, lemon juice, red pepper, salt, corn tortillas, vegetable oil, heavy cream, buttermilk
Taken from www.foodnetwork.com/recipes/emeril-lagasse/bacon-clam-dip-recipe2.html (may not work)