Shelly's Recipe

CLAM DIP VI

Category: Dips - Seafood Cold

1 (8 oz pkg) cream cheese, softened
1 (8 oz) can chopped clams, drained, saving some of the juice
1 clove garlic, mashed
1 green onion, chopped, with some of the green part
2 tbsp mayonnaise
2 tsp Worcestershire sauce
1 tsp anchovy paste
Chopped fresh parsley for garnish

In a medium mixing bowl, beat together the cream cheese, 2 tbsp of clam juice, garlic, green onion, mayonnaise, Worcestershire and anchovy paste until smooth. Fold in the clams, stirring to blend. Cover the bowl with plastic wrap and refrigerate for at least 3 hours and up to 8 hours.

Remove the dip from the refrigerator about 30 minutes before serving. If the dip is a bit stiff, thin it with a little more of the clam juice, or some milk, and garnish with fresh parsley. Serve with potato chips, and pita chips to dip. Makes about 1 1/2 cups