Title: THE RECIPE FILE

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Appetizers, Salads and Breads:
Clam Dip

from River Road Recipes II...
A Second Helping


INGREDIENTS:
1 clove garlic
1 (8 ounce) package cream cheese
2 teaspoons lemon juice
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1 (7 ounce) can minced clams, drained (reserve liquid)
3 tablespoons clam broth
Dash of freshly ground black pepper
TO PREPARE:

Rub a mixing bowl with the clove of garlic which has been cut in half.  Place the cream cheese in the bowl and cream it until smooth.  Gradually add the remaining ingredients, blending well.  If a thinner dip is desired, add more clam broth.  Serve with potato chips, corn chips or melba rounds.

YIELD: 1 pint



Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

   

 
 

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