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.
Servings
12
servingsIngredients
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!
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