Back in the 1950s and 1960s, Clam Dip was a staple to serve at any party. Every housewife had her own recipe for it tucked away in her recipe box. I have fond memories of my mother's older sister Marianne serving this in a chip and dip glass serving bowl set when we would visit. Of course, she would be wearing one of her fancy lacy "entertaining" aprons during these occasions.
Clam DipYield: 1 Cup
Ingredients:1 6 ½ ounce can chopped clams
8 ounces cream cheese, at room temperature
½ teaspoon Worcestershire sauce
1 teaspoon lemon juice
Dash of hot sauce (optional)
½ teaspoon garlic powder
½ teaspoon onion salt
2 teaspoons finely chopped fresh parsley
Preparation:Drain the clams and reserve the liquid. Place the cream cheese in a bowl, add the clams, the Worcestershire, lemon juice, hot sauce (if desired), garlic powder and onion salt. Blend well. Gradually add the clam juice, a tablespoon or so at a time until the dip has a nice consistency. Stir in the parsley.
Serve with crackers or potato chips.