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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Maureen's Clam Dip Recipe

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This recipe for Maureen's Clam Dip is from The Motta Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 8oz packages Philadelphia Cream Cheese, Regular
2 - 6.5oz cans Snows Minced Clams
1 - 6.5 oz can Snows Chopped clams
3/4 cup Clam Juice (reserved from canned clams above)
1/8 cup Lea & Perrins Worcestershire Sauce
1/2 tbsp Lemon Juice
Tabasco (approx 15 dashes)
Directions:
Directions:
Drain the clam juice from the canned clams and reserve 3/4 cup.
Place the cream cheese in a mixing bowl, add a little of the reserved clam juice and whip on high speed. Continue to add the remainder of the clam juice and whip until you develop a smooth texture.
Add the worcestershire sauce, lemon juice, and tabasco and whip on high speed until blended.
Add the clams and whip to blend in.
(note: add additional worcestershire and tabasco to taste)

Serve with Ruffles Potato Chips.

Makes 1 quart of dip.
Number Of Servings:
Number Of Servings:
1 quart
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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