Tip:
Highlight text to annotate it
X
[music]
(female 1) Chicken and ketchup.
(Michael) So since I was very young, one of my favorite things to eat was chips and dip.
We had it at all of our family's holiday gatherings. And I really enjoyed it, and it was my favorite
food. And then, one day, I found out that it was actually clam dip. There's clams in
this dip, which I think is totally gross. But I've been eating it for so long that I
didn't wanna give it up. And so, I thought, okay, that can be, like, one of my exotic
things that I do. I eat clam dip. And so, now, I'm gonna show you how to make it.
Okay, so what you'll need are two cans of minced or diced clams, one ball or hunk of
garlic, Worcester-seer-shire sauce. What is it? Worcestershire sauce. One onion. Cream
cheese-Philadelphia cream cheese-one-third less fat, 'cause it's the softest kind. And
a bag of potato chips. Milk is optional to soften it at the end.
So the first thing you wanna do is take your two cream cheeses...I'm gonna laugh the whole
time, 'cause there's plenty of people lookin' at me and smiling right now...into the bowl.
This is kinda gross. And next, you want to take one can of the clams and open it up and
put the entire thing in the bowl-juice and all. So I've been told that it's always a
good idea to rinse the top of your can...with water to get rid of any dirt. This is a can
opener. Oh...so don't be surprised if when you open it up, it's really...ohh...it smells
like fish. Try not to cut yourself. And then, you dump the entire thing in the bowl. Ohhh...that's...it
looks really gross. Then with the second can, you're actually gonna want to drain out the
juice. I recommend doing this into a sink. And then just...scoop all of the clams without
juice...into it.
So next, you wanna add two decent-sized cloves of garlic from your garlic ball. I'm not really
sure how garlic works. I think what these little sections are are cloves. This would
be your clove of garlic. And I'm supposed to add two decent-sized cloves. So now, they're
all different sizes, so...I don't really know if I'm, like, splitting some in half or what's
going on here. I'll say that these are two decent-sized cloves of garlic. Um...I usually
have, like, a roller thingy, that, like, a plastic thing where you go like this and get
all of the stuff off, but I lost it. Um...so I'm gonna use my hands and see if that works.
Ow...this is not a good idea. Okay, I've been told that I don't actually need to, like,
roll the things off, 'cause I guess I've bypassed that stuff somehow. No, wait, see, there's
stuff that's comin' off. I'm supposed to hit it.
(female 2) Like with the flat part of the knife. Yep.
(Michael) There's, like, juice comin' out. Then, you take your garlic press. Insert the garlic into the garlic press. And
you press it in. Are you serious? That's all that comes out? There's, like, nothing in
there. Then you take the other one...and you put it in like this. More came out that time.
Next, you add three-quarters of one-quarter cup onion, which you must chop up. I'm not
really sure how deep I need to go. I'm just gonna go until it's all one color. I don't
know if there's, like, an onion peeler tool or something, but I'm just using my hands.
That's just a tiny knife. So to cut your knife... To cut up your onion, you should cut on a
cutting board, unless you don't have one. In which case, you can just cut on the counter.
Um...I'm gonna cut off this end here, I think. And this end. Um...knives are very important
to chefs. As with any fruit or vegetable, at some point in the process, you should wash
it. I think I've gone through enough layers on the top that I can actually start using
it, right? Yes. So...I think the way I've seen it done... I'm gonna get all this off.
Maybe I don't need to get all this off, because I feel like I'm wasting a lot. Um...is that
you, uh...you, like, slice it, and then you go like this. So I'm gonna try to do that.
[music]
(Michael) Okay. Where's all this supposed to go? So as you're cutting, you don't wanna
cut with the knife coming towards you. You wanna cut with the knife going away from you.
Uh...so...it also helps to have something to catch the thing that you're cutting. I'm
using the measuring cup. I don't know if you can see, I have a few pieces not in the measuring
cup. 'Cause when I first started, I didn't have it there, and I didn't know what I was
doing. Um...so I'm gonna cut...oh... You may have read myths that onions will make you
cry and tear up, and that is true. So I know I said earlier that you should have something
to catch it in, but I'm gonna start cutting like this. 'Cause I think that's how you really
do it. And watch where your fingers are at all times. And they say that cooking is a
very messy business. So you need three-quarters of a quarter of a cup. So as you can see,
I made way too much. A quarter of a cup is about here. So three-quarters of a quarter
of a cup is about here. So I'm going to take a lot of this out. When you're measuring,
remember, always go by the bottom of the meniscus, which is where the material bubbles down.
Put the onion in.
And then you wanna do three to four good shakes of the Worcestershire sauce. One, two, three,
and four. And then, mix it up pretty hard. And it's gonna be really gross, but it tastes
good once you get it all mixed up. Um...I would suggest...I have three younger sisters.
And I usually just have one of them make it for me, because this is really disgusting.
I mean, this is just something that you should never make the first time you eat it. Just
have someone else make it when you're not looking, and then just eat the final product.
It's like if you...I mean, any kind of meat. Like you would never kill the animal first
and then eat it. You'd want it to be on a bun. I think you just keep mixing until it's
not, like, part salad and part liquid, and it all becomes a plasma.
And I think we're done. And so, uh...if it's not soft enough when you're finished, you
can add some milk, which is optional. It doesn't change the flavor. It just changes the consistency
of it. And in terms of taste, you can add more garlic, onion, or Worcestershire sauce,
um...as needed. So, uh...let's open up the bag of chips and give it a taste. We'll add
some more onions if we need to. But probably not, 'cause it's probably perfect. And, um...yeah,
we'll enjoy it. And that's how you make chips and dip. Chips and dip...
[music]
(female 1) Chicken and ketchup.