Thick-sliced, salty potato chips are the traditional pairing with this classic American dip, and we highly recommend them, but crudite will do fine if that’s the kind of mood you’re in. While this dip can be eaten right away, it benefits from chilling in the fridge and allowing the flavors to meld. And once they do, watch out: This may become your new favorite dip.
In a medium bowl, beat the cream cheese with a handheld mixer until smooth. Add the 1 tablespoon of the reserved clam juice, clams, sour cream, 5 tablespoons of the chives, the parsley, lemon zest and juice, horseradish, Worcestershire sauce, Old Bay seasoning, and black pepper and cayenne to taste. Mix on medium speed until well-combined. Adjust seasonings. Cover and chill. Sprinkle with the remaining chives just before serving with chips or crudite.