CLAM DIP

By BobD

Ingredients

• One 8-ounce package cream cheese, softened
• One 8-ounce can chopped clams, drained and juice reserved
• 1 clove garlic, mashed1 scallion (white and tender green parts), chopped
• 2 tablespoons mayonnaise
• 2 teaspoons Worcestershire sauce
• 1 teaspoon anchovy paste
• Chopped fresh parsley for garnish

Details

Adapted from cooking.com

Preparation

Step 1

In a medium-size bowl, beat together the cream cheese, 2 tablespoons of the reserved clam juice, and the garlic, scallion, mayonnaise, Worcestershire, and anchovy paste until smooth. Fold in the clams, stirring to blend.

Diva Do-Ahead: At this point, cover and refrigerate for at least 3 hours and up to 8 hours to let the flavors develop.

Remove the dip from the refrigerator about 30 minutes before serving. If it is a bit stiff, thin it with a little more of the clam juice or some milk, and garnish with parsley.