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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
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.