This dish dates back to the 1940s, when my grandmother, Irene Torgan, discovered it in a Rhode Island cooking magazine shortly after my grandfather, Emerson Torgan, returned home from World War II. Injured and tired of bland military rations, he deeply missed the bold flavors of local Rhode Island food. Wanting to lift his spirits, my grandmother experimented with the recipe, adapting it to be as strong and flavorful as possible.
She added lemon juice first, then realized it still needed something more. Worcestershire sauce turned out to be the missing piece. When she served it to my grandfather, it was an instant success.
The recipe quickly became a family tradition. My aunt loved it as a child, and later my father memorized the recipe so it could be passed down. Originally served only on Thanksgiving and Christmas, the dish evolved over time. My father eventually added Tabasco sauce, and it became a staple at nearly every family gathering.
The dish has a sharp, overpowering flavor—almost like a vegetable-based sour cream—which isn’t for everyone. Still, it has surprised many guests over the years, even winning over a crowd at a party in Los Angeles. Personally, it’s one of my favorite parts of any family gathering, and a recipe I always look forward to.
Ingredients:
- One pint of sour cream
- One 8oz. jar of Beet Horseradish (will be dark red in color.)
- One can of drained chopped clams
- One teaspoon of lemon juice
- Two teaspoons of Worcestershire sauce
- 2-5 shakes of Tabasco sauce (depending on heat preference)
Instructions:
- Combine all ingredients in a large glass bowl and whisk until an even pink color. Cover with plastic wrap and refrigerate overnight.
- Serve with sturdy potato chips like Ruffles, Cape Cod, Kettle Brand, or Miss Vickies.
