Clam Dip
Cara
The only way I will eat not-fresh clams.
ingredients
- 2 - 8 oz pkg. cream cheese, room temp.
- 1 c. sour cream
- 2 cans clams, drained
- 1 or 2 oz. clam juice
- 2 cloves garlic - to taste
- hot sauce - 2 or 3 shakes
- 1 T. Worcestershire sauce
- lemon juice
- minced onion
directions
Whip up the wet ingredients with a hand mixer, then add everything else in. Taste and adjust until it is just right.
notes
Best with greasiest, saltiest wavy chips you can find.
Source: The Dunn kitchen
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