MAKES 4 CUPS
This aioli makes a delicious dip for the seafood in the clambake. If you have any left over, use it as a sandwich condiment or to bind a seafood salad using what you have left over from the clambake. If you want a smaller batch, you can easily make only half or one-quarter of this recipe.
4 cups AIOLI (4 recipes) or store-bought mayonnaise
1/4 cup finely chopped fresh DILL
6 GARLIC CLOVES, minced or grated, or 8 cloves if you are using store-bought mayonnaise
Juice of 1 LEMON (about 3 tablespoons)
KOSHER SALT
Combine the aioli, dill, garlic, and lemon juice in a bowl and stir to combine. Season with salt to taste. Refrigerate, covered, until needed.