Dips (Guy Fieri's Creamy Clam & Smoky Sausage)

By chefbobby

Ingredients

• 1 Tbsp. olive oil
• 2 links andouille sausage (about 5 oz.), casings removed, rough chopped
• 2 strips OSCAR MAYER Bacon, finely diced
• 1 clove garlic, peeled and minced
• 11 WHEAT THINS Big Snack Crackers, finely crushed (about 1/4 cup)
• 1 Tbsp. chopped fresh chives
• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• kosher salt and freshly ground black pepper, to taste
• 1 Tbsp. unsalted butter
• 1 Tbsp. flour
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup small diced peeled and cooked Yukon gold potatoes (about 4 oz.)
• 1 cup chopped steamed clams or 2 (6.5-oz.) cans minced baby clams, drained
• Juice of half a lemon
• Additional WHEAT THINS Big Snack Crackers

Preparation

Step 1

1) In a saute pan over medium heat, add olive oil and brown the andouille sausage, about 4-5 minutes. Using a slotted spoon, remove the sausage from the pan and set aside on a plate. Add bacon and minced garlic to the pan with the andouille drippings. Cook for 4-5 minutes or until bacon is crispy and brown. Remove from heat and add crushed WHEAT THINS, chives and 2 Tbsp. Parmesan cheese. Fold together and season with pepper. Set aside.

2) Add butter to a medium saucepan over medium heat. Add in flour and whisk together as butter melts so it becomes a paste. Slowly add cream and milk while stirring with a whisk to avoid lumps. Continue to whisk until the mixture is thickened. Season lightly with salt and pepper. Simmer on low heat for 3-4 minutes, stirring occasionally.

3) Add browned andouille sausage, cooked and diced potatoes, chopped clams, lemon juice and remaining Parmesan cheese to the roux. Mix well and stir over low heat for 2-3 minutes to warm through and allow flavors to come together. Season with salt and pepper.

4) To serve, place dip in a small bowl and top with crispy cracker-bacon mixture. Serve additional WHEAT THINS with dip.