By Evan Bleier Within 24 hours of the popular television variety program the Kraft Music Hall airing a recipe for clam dip in the early 1950s, New York City was completely and utterly sold out of canned clams. Fortunately for those who were lucky enough to score a tin, NYC’s supply of can openers remained robust. That was probably the high-water mark for the savory seafood snack, as, much like the tide, interest in clam dip gradually receded as a wave of interest in lighter and healthier dipping options like salsa and guacamole swept in. At The Clam in Greenwich Village, however, interest in t…