Ingredients1 14 oz (395 mL) can of baby clams, with juice
8 oz (225g) cream cheese, room temperature
1/4 cup (50 mL) minced green onion
1 tbsp (15 mL) celery salt
1 tbsp (15 mL) minced garlic
1/2 tsp (2 mL) Worcestershire sauce
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
Drain juice from clams, and reserve.
Place cream cheese in a bowl; work with fork till soft, then add clams, green onion, celery salt, garlic, Worcestershire sauce, salt and pepper.
Mix well with fork; gradually add 3/4 of the clam juice. (Adding the juice too quickly will cause the dip to be runny-it should have a creamy consistency.)
Refrigerate for 30 minutes.
Serve with vegetables or chips.