Ingredients
- 8 oz. cream cheese
- 6 oz. can minced clams
Directions
Drain clams reserving juice. In a bowl beat together with a fork softened cream cheese and enough clam juice to make it desired consistancy. Stir in clams. Chill over night.
I make it with a little to much juice because when it chills it stiffens and tends to be harder to dip.
Print this recipe
Submitted 6/13/05.
Source: my files
Submitted By: Becky
jemery@worldpath.net
clam dip