Clam and Bacon Dip

Clams have never been on the top of my “to eat” list, but they sure go well in this dip. It makes a great appetizer, especially if you’re in a hurry. Serve this with a rich, buttery cracker, such as Ritz or with bagel chips.

Clam and Bacon Dip

Recipe by Diane BeckerCourse: Uncategorized
Servings

12

servings

Ingredients

  • 6 slices bacon

  • 16 oz. cream cheese, softened

  • 2 (6.5 oz. cans) minced clams

  • 10 drops hot pepper sauce (e.g. Tabasco)

  • ½ tsp. Worcestershire sauce

  • 1 T. lemon juice

Directions

  • Fry bacon until crisp. Remove from skillet and drain on a paper towel. When cooled, crumble and set aside.
  • In a medium bowl, beat cream cheese until smooth.
  • Stir one can of clams with the juice, into the cream cheese.
  • Drain the second can of clams, reserving the juice.
  • Stir the clams into the cream cheese.
  • Add the hot pepper sauce, the Worcestershire sauce and the lemon juice.
  • Stir in the crumbled bacon.
  • Cover and refrigerate the dip and the reserved clam juice for one hour.
  • Remove dip from the refrigerator. Stir in just enough of the clam juice to make the dip soft enough to dip a chip into. Discard leftover clam juice. Enjoy!

Leave a Reply