Clam Dip

I was looking at a post on FB and found an interesting question. What is your easiest holiday recipe? Well, mine would have to be my husband’s grandmother’s clam dip. Easy as could be and we HAVE to have it (served with ruffle chips of course) at every holiday. And it’s better if I make a double batch just in case he wants to eat all of the first one while we’re getting ready to go.

Clam Dip
1 8 oz package of cream cheese softened
1 can chopped clams, reserve liquid
1 tablespoon worcestershire sauce
1-2 teaspoons fresh lemon juice
1 green onion

In your bowl combine cream cheese, drained clams, worcestershire sauce and lemon juice. Mix until smooth. If it’s too thick you can add some of the clam juice, a little at a time, until it’s the consistency you want (remember, it’s going to get thicker as it cools in the fridge). Fold in sliced green onions and put in a tight sealing container in the fridge for at least 2 hours before serving (though it can be served right away it won’t have the full flavor).

*This works best in a food processor or a mixer but you can do it by hand if you bring the cream cheese to room temp before mixing. If you do use a food processor leave the clams out of the recipe and stir them in by hand with the green onions at the end.


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