For a more colorful presentation of this down-home dip, we reserved some bacon, bell pepper, scallions, and basil for garnish.
Can be prepared in 45 minutes or less.
Recipe information
Total Time
45 minutes or less
Yield
Makes 2 Cups
Ingredients
1/4 pound bacon (about 8 slices), chopped
two 6 1/2-ounce cans minced clams
8 ounces cream cheese, softened
1/4 cup sour cream
1/3 cup finely chopped red bell pepper
3 scallions, chopped fine
2 tablespoons finely chopped fresh basil leaves
1 teaspoon drained bottled horseradish
1 teaspoon fresh lemon juice, or to taste
3/4 teaspoon Worcestershire sauce
Tabasco to taste
Accompaniment:Pita Toasts or potato chips
Preparation
Step 1
In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
Step 2
In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.
Step 3
Serve dip with toasts or chips.
