蛤蜊蘸酱
 蛤蜊蘸酱，搭配多种可供蘸食的食物 | |||||||
| 类型 | 蘸酱、小吃 | ||||||
|---|---|---|---|---|---|---|---|
| 上菜顺序 | 有时作为前菜[1] | ||||||
| 起源地 |  美国 | ||||||
| 上菜温度 | 冷食，有时为热食或室温状态 | ||||||
| 主要成分 | 碎蛤肉、奶油芝士、酸奶油、调味料[1][2] | ||||||
| 常用成分 | 柠檬汁、辣酱油[1][2] | ||||||
| 71 千卡 (297 千焦) | |||||||
营养成分表 （每1汤匙） |
| ||||||
| 备注 | – 热食蛤蜊蘸酱可加入融化起士[3] – 营养成分出处：[2] | ||||||
历史
在1950年代早期的美国，首次公开播送的蛤蜊蘸酱食谱出现于1933年—1977年间播映、广受欢迎的知名广播电视综艺节目[4]“卡夫音乐厅”上[1][2]，纽约的罐装蛤蜊在食谱的片段播出24小时之内即告售罄。节目上所采用的蘸酱配方是罐装碎蛤肉、奶油芝士、柠檬汁、辣酱油、大蒜、盐和胡椒[1][2]。蛤蜊蘸酱在整个1960年代均风靡美国，而当时的超级市场也可买到预制的加工蛤蜊蘸酱，但当萨尔萨辣酱变得更受美国消费者青睐之后，其所得到的欢迎程度也随之降低[1]。
制程
蛤蜊蘸酱一般以切碎或剁碎的蛤蜊、酸奶油、奶油芝士和数种调味料制作，通常冷著供应[5]，作为马铃薯片、面包、脆饼或法式生菜沙拉的酱汁[1][6]，拥有绵密的质地和口感[7][8]。罐头蛤肉、煮蛤肉、冷冻或生鲜蛤肉均得以拿来制作蘸酱，其中生鲜蛤肉可透过蒸[6]、锅煮等方式烹调，而罐装蛤肉无论是先行沥干，或是将罐中的液体留下来当食材皆宜[9][3]。经过冰冻的蘸酱可能会浓稠化，此时即可用罐头内的汁液加以稀释[10]，偶尔还会改用牛奶来让蘸酱变稀[10]。冷冻蘸酱的风味在隔夜放置之后会混合地更彻底，使其更富有味道[11][12]。烟熏蛤蜊有时也用于蘸酱制程，使菜肴充满独特的熏味[13][14]，蛤肉可以先带壳烟熏，然后再绞碎[15]。
除上述食材外，蛤蜊蘸酱也能加入额外的材料，如柠檬汁、辣酱油、洋葱、青葱、虾夷葱、蒜或辣酱[1][5][16][17][18]，并可用食品加工机来进行混合[5]。蛤蜊蘸酱不仅可以常温食用[12]，还能作为热食供餐[9][16][19]，放到餐炉里保温，加热版的蘸酱甚至会增添融化的起士[3][20]。蛤蜊蘸酱上桌时可加到挖空的面包中，如酸面包[9][21]，亦得佐以巴西里叶、青葱或辣椒粉[5][10][22]，用来搭配此种酱料的生菜当中则包括红椒、胡萝卜、萝卜、花椰菜等种类[18]。制作好的蛤蜊蘸酱可利用冰箱来保存[23]。
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商业版本
部分公司采量产方式来制造商业版的预制蛤蜊蘸酱，并将之销售给杂货店或超级市场的顾客[1][24]，一般包装在塑胶盆里面[25]。已调配好的预制蛤蜊蘸酱亦以商业化制法出产、卖到消费者手中[26][27]，此类蘸酱产品的包装内附有脱水酸奶油，用水进行重配[27]。
营养成分
依1950年代早期“卡夫音乐厅”播出的食谱所制成的蛤蜊蘸酱，每汤匙容量中的营养成分包含71卡路里、1克碳水化合物、5克蛋白质，总重5克的脂肪（当中饱和脂肪为3克）、25毫克胆固醇和136毫克的钠[2]。
相关条目
参考文献
- ^ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 Lovegren, Sylvia. Fashionable Food: Seven Decades of Food Fads. Chicago, Illinois: University of Chicago Press. 2005: 219. ISBN 978-0-226-49407-4.
- ^ 2.0 2.1 2.2 2.3 2.4 2.5 Nunn, Emily. Kraft clam dip launched a million chips. Chicago Tribune. 2008 [2016-04-24]. （原始内容存档于2016-05-09）.
- ^ 3.0 3.1 3.2 Brown, Marion L. Marion Brown's Southern cook book. Chapel Hill, North Carolina: University of North Carolina Press. 1980: 20. ISBN 978-0-8078-4078-8.
- ^ Brooks, Tim; Marsh, Earle F. The Complete Directory to Prime Time Network and Cable TV Shows, 1946–Present. New York: Random House Publishing Group, Ballantine Books. 2009: 749. ISBN 978-0-307-48320-1.
- ^ 5.0 5.1 5.2 5.3 Dimmick, Tod. The Complete Idiot's Guide to 5-Minute Appetizers. Complete Idiot's Guide to. Indianapolis, Indiana: Alpha Books. 2003: 85. ISBN 978-1-59257-134-5.
- ^ 6.0 6.1 Thompson, Fred. The Big Book of Fish & Shellfish. Big Book Series. San Francisco, California: Chronicle Books. 2006: 247 [2016-04-24]. ISBN 978-0-8118-4925-8.
- ^ Lawrence, Marie W. The Farmer's Cookbook. Back to Basics Guides. New York, NY: Skyhorse Pub. 2011: 9. ISBN 978-1-61608-380-9.
- ^ Over, Joan. The Newfoundland and Labrador Seafood Cookbook. St. John's, NL: Breakwater Books. 2003: 45. ISBN 978-1-55081-198-8.
- ^ 9.0 9.1 9.2 Porter, Brooke. 'Twas the night before Thanksgiving: Taylor Family Clam Dip. Deseret News. DeseretNews.com. 2014-11-25 [2016-04-24]. （原始内容存档于2016-05-06）. 参数
|newspaper=与模板{{cite web}}不匹配（建议改用{{cite news}}或|website=） (帮助) - ^ 10.0 10.1 10.2 Phillips, Diane. Perfect Party Food. Non Series. Boston, Massachusetts: Harvard Common Press. 2005: 81. ISBN 978-1-55832-260-8.
- ^ Creamy Clam Dip. Betty Crocker. [2016-04-24]. （原始内容存档于2021-04-05）.
- ^ 12.0 12.1 Altman, Elissa. Poor Man's Feast. New York: Penguin Publishing, Berkley Books. 2015: 43. ISBN 978-0-425-27835-2.
- ^ Galarneau, Andrew Z. Oshun's chips get smoky clam dip they deserve. Gusto. 2015-09-08 [2016-04-24]. （原始内容存档于2016-08-27）.
- ^ Raichlen, Steven. Man Made Meals. New York: Workman Publishing. 2014: 215–216. ISBN 978-0-7611-6644-3.
- ^ Jamison, Cheryl A.; Jamison, Bill. Smoke & Spice Revised. Boston, Massachusetts: Harvard Common Press. 2003: 327. ISBN 978-1-55832-262-2.
- ^ 16.0 16.1 Bakewell, S. 700 Tasty Dip Recipes For All Occasions. : 82. ISBN 978-1-326-44387-0.
- ^ Coopey, Erin. The Kitchen Pantry Cookbook. Beverly, MA: Quarry Books. 2013: 150. ISBN 978-1-61058-776-1.
- ^ 18.0 18.1 The Dish: Chef Mike Price of Market Table and The Clam. CBS News. 2015-10-24 [2016-04-24]. （原始内容存档于2016-05-06）.
- ^ Hildebrand, Robert; Hildebrand, Carol. 3-Ingredient Slow Cooker Comfort Foods. Gloucester, Massachusetts: Fair Winds Press. 2006-11-01: 22. ISBN 159233251X. ISBN 978-1592332519.
- ^ Sunset. Sunset Hors d'Oeuvres (Appetizers – Spreads – Dips – Party Sandwiches). Menlo Park, California: Lane Publishing. 1976 [1965] [2016-04-24]. ISBN 0376024437. ISBN 9780376024435.
- ^ Conway, Linda Glick. Party receipts from the Charleston Junior League hors d'oeuvres, savories, sweets. Chapel Hill, N.C: Algonquin Books of Chapel Hill. 1993: 55. ISBN 978-1-56512-810-1.
- ^ Thomas, Cathy. Easy dips and a one-pot chili entree perfect for Super Bowl Sunday. The Orange County Register. 2016-02-03 [2016-04-24]. （原始内容存档于2016-03-09）. 参数
|newspaper=与模板{{cite web}}不匹配（建议改用{{cite news}}或|website=） (帮助) - ^ Magazine, South Carolina Wildlife. Southeastern Wildlife Cookbook. University of South Carolina Press. 1989: 142. ISBN 978-0-87249-659-0.
- ^ Dahlson, Anne. Increased Utilization of Sauerkraut and Cabbage Through Technological Developments. Madison, Wisconsin: University of Wisconsin Madison. 1986: 136.
- ^ Wolff, Fritz. A Room for the Summer: Adventure, Misadventure, and Seduction in the Mines of the Coeur D'Alene. Norman, Oklahoma: University of Oklahoma Press. 2004: 207 [2016-04-24]. ISBN 978-0-8061-3658-5.
- ^ Canner/packer. Volumes 141–142. Triad Publishing Company: 146. 1972 [2016-04-24].
A new packaging concept used by Doxsee Food Corp., Baltimore, Md., for merchandising two new products — clam dip mix and stuffed clam appetizers — has resulted in sales far exceeding forecast. Doxsee is using a system of Scotch ...
- ^ 27.0 27.1 The Food Institute's Weekly Digest. Volume 79. American Institute of Food Distribution: 4. 1972.
The clam dip mix has a can of dried sour cream mix (2-oz.)
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