Clam Dip 1 (10 1/2 oz.) can minced clams 6 ounces cream cheese 2 teaspoons grated onion 1/4 teaspoon hot pepper sauce 1/8 teaspoon Worcestershire sauce 1/4 teaspoon lemon juice 1/2 teaspoon clam juice (reserved juice from canned clams
Drain canned clams and reserve juice. Combine clams with remaining ingredients and blend thoroughly. Chill. Serve with crackers or bread rounds. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
