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May 30, 2010


This recipe is one that my husband Reed makes all the time. He originally got this recipe from his boss, Judy Bell about  17 years ago.
EVERY holiday finds this dip on the table, and we always get requests for the recipe.


2-6.5 oz cans chopped clams, drained,
reserving the liquid from 1 can
2-8oz pkgs. cream cheese, softened
1-2 scallions greens included, finely sliced
Juice of 1/2 lemon (do not use bottled juice)
1/4 tsp. Wocestershire Sauce
1/4 tsp. garlic powder
Salt & Pepper to taste

In medium mixing bowl combine cream cheese,
seasonings, Worcestershire sauce, clam juice,
and lemon juice.
Mix until smooth and well blended.
  Stir in clams and scallions. 
Chill for several hours or overnight.
After chilling, if the dip is too thick,
add small amounts of
milk until it reaches the desired consistency.
Serve with crackers, chips, fresh veggies, etc...

1 comment:

Attilio said...

wow yummy...wish i had all the ingredients at hand as i would make it now. then again its 22.15hrs here, so i'd better just dream about it...will buy stuff tomorrow though.
thanks becky