REED'S CLAM DIP

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.

CLAM DIP

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...