"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Clam Dip Recipe

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This recipe for Clam Dip, by , is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Char Koch
Added: Monday, March 30, 2009


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

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.

*This is a receipe that you can make ahead of time. At this point, cover and refrigerate for at lease 3 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.

Makes about 1 1/2 cups.




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