Make This!!

I found this recipe the other day while reading The Oregonian on Tuesday. It sounded so tasty & easy (and it was!). This is the FIRST dip I have ever made that does not include a package of Lipton Onion Soup mix and a container of sour cream. I also love it as it reminds me of the 70s....when clam dip was all the rage (& if I remember correctly, was always on the table for chips)! Enjoy!

Old Fashioned Clam Dip with Bacon & Chives

3 6.5 oz cans minced clams
8 oz cream cheese (room temp)
1/2 t Worcestershire sauce
2 T minced fresh chives
1 strip bacon, fried crisp & finely minced (divided)
1/2 t lemon zest
freshly ground black pepper

Drain the minced clams & reserve the clam & juice separately. Pour the clam juice in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and gently boil the juice until it is reduced to 1/4 c, about 20 minutes. Set aside tocool.
Place the cream cheese into the bowl of a food processor, add the cooled clam juice and process until smooth. If the cream cheese is too thick for dipping, add a tsp or two of water to thin. Add the clams, Worcestershire sauce, 1.5 t of chives, 1 T bacon and the lemon zest & process to combine. Season with black pepper. (Dip can be made to this point one day ahead, covered tightly wiht plastic wrap and refrigerated).
To serve, bring to room temp and sprinkle with remaining chives and bacon. Serve with chips or crackers.


One word to describe this dip: YUMMERS!