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.