Paula’s Clam Dip
From Gourmet, May 2002, contributed by Melissa Miller. This dip is always popular at family gatherings.
1 8-ounce package of cream cheese, softened
2 (6.5-ounce) cans chopped clams, drained, reserving 2 tablespoons juice
½ cup finely chopped tomato
3 scallions, chopped
2 garlic cloves, minced
1 teaspoon hot pepper sauce such as Tabasco
1 teaspoon Worcestershire sauce
dash of salt
¼ teaspoon black pepper
Stir ingredients together and serve with corn chips.
