• 8 oz. cream cheese
  • 6 oz. can minced clams


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.

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Submitted 6/13/05.
Source: my files
Submitted By: Becky
clam dip