1 small can (7 oz, 200 g) chopped clams, drained, juice reserved
1 8 oz (225 g) package cream cheese (room temperature)
2 tsp (10 ml) fresh lemon juice
2 tsp (10 ml) Worcestershire sauce
1 Tbs (15 ml) onion, grated or chopped very fine
Salt and freshly ground black pepper to taste
Combine all ingredients plus 4 Tbs (60 ml) of the reserved clam juice in a
bowl and mix until thoroughly combined. Put mixture in a serving bowl and
serve with potato chips, crackers, or small pieces of raw vegetables.
My Favorite Clam Dip
1 large, round loaf of crusty bread, unsliced (about 24 oz, 700 g)
2 8 oz (225 g) packages cream cheese (room temperature)
3 small cans (7 oz, 200 g) clams, drained, juice reserved
2 Tbs (30 ml) onion, grated or chopped very fine
2 tsp (10 ml) fresh lemon juice
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) hot pepper sauce, or to taste
Salt and freshly ground black pepper to taste
With a sharp knife remove a slice from the top of the loaf of bread and set
aside. Hollow out the loaf, leaving a shell 1 to 1+1/2 inches (2 to 3 cm)
thick. Cut or tear the removed bread into 1 inch (2 cm) cubes or chunks.
In a large bowl beat the cream cheese until smooth. Stir in the clams, 1/4 cup
(60 ml) of the reserved liquid, lemon juice, Worcestershire sauce, onion,
hot pepper sauce, salt, and pepper. Center the hollowed out loaf on a piece
of aluminum foil large enough to wrap it with and pour the clam mixture
into the loaf. Cover with the slice of bread and wrap in the aluminum foil.
Bake in a 250F (120C) oven for 3 hours. Serve on a large serving platter
surrounded by the bread you removed from the inside of the loaf, along with
raw vegetables. When empty the bread shell can be cut or torn apart and eaten.