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Clam dip, there is really no secret to it. Four simple ingredients, whips up in a couple of minutes, serve with chips and you are a star! You’ll need
1 8oz block cream cheese
1 can (6.5oz) minced clams, keep the juice
¼ tsp Worchestire sauce
dash of garlic powder
Place the block of cream cheese in a bowl and “soften” it in the microwave. Note- if the block is just out of the frig – use this tip, cut the block into 8 large squares and separate a bit, microwave the cream cheese chunks in the bowl for 1 minute at 50% power, test for softness; repeat if necessary. Next open the can of minced clams and drain the juice into a small bowl – reserve the clams. Take your bowl with cream cheese and place half of the clam juice in it, mix well. The texture is a bit funky at the beginning but keep mixing, it will get better. Add the worchestire sauce and garlic powder. If the cream cheese mix is still too thick, add more clam juice until it is the texture is where you want it. Finally add the clams, stir well. Cover and refrigerate for up to 24 hours before serving.
Ripple potato chips are needed for this hearty dip – regular chips are not study enough. Stir dip and allow to come up towards room temperature a bit before serving from the fridge.
