Classic Clam Dip

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             FOOD FUNNY
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Who remembers Tom Swifties*? Here's one from Anna Welander:

"Watch out for that slicing machine," said Tom disarmingly.

* Read about Tom Swifties here.

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             TODAY'S RECIPE
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According to Jean Anderson's excellent "The American Century Cookbook",
clam dip has been an American party staple at least since 1915. She even
includes a recipe that was a favorite of Woodrow Wilson. I have here the
"classic" clam dip that we Americans all know and love.

Clam Dip

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.
Serves 8 to 12.
Received on Sun Oct 26 19:37:39 2008