My mother-in-law makes a clam dip that is fantastic and I made it the other day following her non-specific recipe amounts. I will do my best to put amounts in my recipe, but much of it is "taste-based" and you add more or less of the various ingredients depending on what tastes good to you.
16-24 oz. gluten-free sour cream (Daisy is one brand that is gluten-free)
1/2 - 3/4 cup Heinz Ketchup
fresh horseradish (to taste) ***
1-2 small cans of Bumblebee canned minced clams or Snow's minced clams, drained
Mix all ingredients and serve with gluten-free potato chips (Lays is a great brand and is gluten-free).
***I used Altman's brand horseradish. I don't know whether that's a local brand or not. But, I looked at the ingredients of all the jars of horseradish and chose the jar that listed the fewest ingredients, and had nothing artificial added. This brand lists: horseradish roots, vinegar, and salt as the only ingredients. I know some are sensitive to vinegar, but this had nothing else added that would be a warning flag to me. It seems to have agreed with my digestive system, as well as my daughter's digestive system.