Clam Dip

• 8 ounces cream cheese, softened
• 1 cup sour cream
• 6 1/2 ounces chopped clams, canned, juice drained and reserved
• 4 1/2 tablespoons reserved clam juice
• 3 tablespoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

1. Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment, and mix for a few seconds.
2. Add sour cream and mix well, until no chunks remain. Scrape down sides and bottom of bowl and mix well again.
3. Add clam juice and Worcestershire sauce, and mix slowly to avoid splashing, until fully incorporating. Dip will be on the thin side.
4. Add salt and black pepper, and mix well.
5. Add clams and mix just to combine.
6. Store in a container and refrigerate for at least 1 hour before serving. Dip will thicken in refrigerator. Serve with ridged potato chips.

cream cheese, sour cream, clams, clam juice, worcestershire sauce, salt, black pepper

Taken from www.food.com/recipe/clam-dip-444495 (may not work)