Steamed Open by Barbara Ross – Peg’s Famous Clam Dip + Giveaway

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Steamed Open by Barbara Ross
A Maine Clambake Mystery #7
Kensington • December 18, 2018

It’s summertime in Busman’s Harbor, Maine, and the clamming is easy—or it was until a mysterious new neighbor blocks access to the beach, cutting off the Snowden Family Clambake’s supply. Julia Snowden is just one of many townspeople angered by Bartholomew Frick’s decision. But which one of them was angry enough to kill?

Beachcombers, lighthouse buffs, and clammers are outraged after Frick puts up a gate in front of his newly inherited mansion. When Julia urges him to reconsider, she’s the last to see him alive—except the person who stabs him in the neck with a clam rake. As she pores through a long list of suspects, Julia meets disgruntled employees, rival heirs, and a pair of tourists determined to visit every lighthouse in America. They all have secrets, and Julia will have to work fast to expose the guilty party—or see this season’s clam harvest dry up for good.

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Peg’s Famous Clam Dip


4 6.5-ounce cans minced clams, drained, reserving liquid
1 clove garlic
2 8-ounce packages cream cheese
2 Tablespoons chopped chives
2 teaspoons Worcestershire Sauce
1 Tablespoon lemon juice
2 Tablespoons reserved clam liquid, plus more as Desired
1/2 teaspoon salt


Start food processor and drop garlic clove through tube. Process until finely chopped.
Remove processor cover and add cream cheese, chives, Worcestershire sauce, lemon juice, clam liquid, and salt. Process 10-20 seconds until well combined. Turn out into a bowl.
Fold in clams and refrigerate for at least two hours.
Just before serving, remove from refrigerator and stir, adding more clam juice, if necessary, to desired consistency.
Serve with potato chips and/or corn chips.

About the Author

Barbara Ross is the author of the Maine Clambake Mysteries. The first book in the series, Clammed Up was nominated for an Agatha Award for Best Contemporary Novel, the RT Book Reviews, Reviewer’s Choice Best Book Award for Amateur Sleuth and was a finalist for the Maine Literary Award for Crime Fiction. She is co-editor/co-publisher of Level Best Books, which produces anthologies of crime stories by New England authors. She writes at her home overlooking the harbor in Boothbay Harbor, Maine. Barbara blogs with the Wicked Cozy Authors and Maine Crime Writers. Readers can visit her website at and on Facebook at

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1 comment / Add your comment below

  1. Thanks for being part of the book tour for “Steamed Open” by Barbara Ross.

    Can’t wait for the opportunity to read this book on my TBR list. LOVE the cover!

    Peg’s Famous Clam Dip sounds yummy! I’ll bring the chips 🙂

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