Creamy Clam and Smoky Sausage Dip

Even though I had no real loyalties to either the Ravens or the 49ers, I looked forward to the Super Bowl.  Not because I'm a diehard football fan.  Not because I enjoy watching bikini-clad women eat cheeseburgers topless (aka, the ridiculous commercials, granted I loved the heartfelt ones!).  But because I love good food, and Super Bowl Sunday means Super Bowl parties, means lots of yummy appetizers and snacks!

Our host friends asked guests to come with appetizers, so we were able to munch on southwestern eggrolls, chicken wings, brownies, veggie platters, pulled pork sliders, buffalo chicken, and chips.  When I was deciding what to bring, I found an untested dip recipe in my recipe box: Chef Guy Fieri's Creamy Clam and Smoky Sausage Dip.  Shaun and I decided that sounded plenty delicious enough to us, so it was one of the appetizers we brought!  (The focaccia was kind of a flop... and that's all I will say about that!  :)   We ended up loving the dip, and ate all the leftovers that didn't fit in the dish before we even left the house!

_________________________________________________________________

Creamy Clam and Smoky Sausage Dip 
Makes 16-18 servings
(adapted from Guy Fieri's recipe for Wheat Thins)

• 3 strips of bacon
• 6-8 oz. of andouille sausage links, casings removed, and chopped into small bites
• 2 cloves of garlic, minced
• 12 Wheat Thins Big Snacks, finely crushed (about 1/4 cup)
• 2 tbsp chopped fresh chives
• 1/2 cup grated parmesan cheese, divided
• 2 tbsp unsalted butter
• 2 tbsp flour
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 1 cup small diced potatoes, cooked
• 2  6.5 oz. cans of minced clams, drained
• 2-3 tbsp lemon juice

1. Brown the bacon strips in a large skillet for 5 minutes, until crispy.  Once cooked, remove strips and set aside to cool on a plate lined with paper towels.  Using the same skillet with drippings, brown the sausage pieces and minced garlic for about 5 minutes.  Remove and set aside the sausage.
2. Crumble the cooled bacon slices into a small bowl.  Add crushed crackers, chives, and 2 tbsp of parmesan cheese to bacon, and set aside.  This is going to be the crispy topper at the end.
3. Melt the butter in a medium saucepan, adding flour to make a paste (roux), whisking constantly.  Add the cream and milk one at a time, whisking between additions to keep lumps from forming.  Continue whisking until the mixture thickens, add a little salt and pepper, and let simmer on low for another 5 minutes.  (But make sure to stir often!  You don't want it to burn!)
4. Mix in the sausage, potatoes, clams, lemon juice, and the rest of the parmesan to the cream sauce.  Continue to stir over low heat for another 5 minutes to let the ingredients warm up and the flavors meld.  If desired, add a little more salt and pepper.
5. Transfer dip to a serving dish and crumble the bacon mixture over the dip.  Serve with Wheat Thins (since you have half a box left over!) or any desired crackers you have on hand.  Enjoy, and cheer on, football fans!