"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Maureen's Clam Dip Recipe

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This recipe for Maureen's Clam Dip, by , is from The Motta Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard DeMello

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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