On Feb 8, 12:59*am, Serene Vannoy <ser...@serenepages.org> wrote:
> What do you put in clam dip? I did the following (approximately) and
> while I really like it, James pronounced it "not very clammy" (and he
> thinks maybe it's the smallness of the clams, rather than having big
> chunks). More clams? Parsley? What do you recommend?
> Here's what I did, just kind of winging it:
> 1 10-oz. can baby clams and most of the juice
> about 10 oz. cream cheese (1.25 8-ounce bricks)
> 3 green onions, chopped
> juice of half a lemon
> salt and plenty of freshly-ground black pepper
> a bit of sour cream
> Help me out?
A little horseradish to give it a kick.