- 2
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Ingredients
- 1/4 lb bacon (about 8 slices) chopped
- 2 (6 1/2 oz cans minced clams
- 8 oz. cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup finely chopped red bell pepper
- 3 scallions, chopped fine
- 2 tbls finely chopped fresh basil leaves
- 1 tsp drained bottle horseradish
- 1 tsp fresh lemon juice or to taste
- 1/4 tsp Worcestershire sauce Tabasco to taste
Preparation
Step 1
Accompainment:
Pita toasts or potato chips
In a skillet cook bacon over moderate heat, stirring until golden and crisp and transfer with slotted spoon to paper towels to drain.
In a large sieve set over a bowl drain lams, reserving clam juice and in another bowl whisk together cream cheese and sour cram. Whisk 2 tbls reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temp. before serving.
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