Truro Hot Clam Dip

• 6 oz bacon - roughly chopped
• medium yellow onion - minced
• 1 green pepper - minced
• 1 TB EVOO
• 2 cups ground/chopped clams
• 1 TB worcestershire sauce
• 1/2 tsp tabasco
• juice of one lemon
• red pepper flakes - approx 1/2 tsp to taste
• 8 oz cream cheese - 1/3 less fat
• 1 TB margarine to butter dish if baking/rewarming
• fresh parsley or basil to garnish

1. In large non-stick saute pan over medium high heat cook bacon until done. Remove bacon and drain all but a light coating of bacon fat.
2. Add EVOO and saute onions & peppers until soft.
3. Lower heat to medium and add clams and stir while cooking until clams release white juice. Spoon off extra juice and save in case needed to add moisture later.
4. Still over medium heat add worcestershire, tabasco, lemon and pepper flakes and cook for 5 minutes to blend. Then add cream cheese and stir together until smooth.
5. Salt, pepper & more red pepper to taste and re-add some of saved liquid if too dry.
6. Either serve as is with garnish or reheat/bake in buttered dish until cooked through.

bacon, yellow onion, green pepper, tb, clams, worcestershire sauce, tabasco, lemon, red pepper, cream cheese, margarine, parsley

Taken from www.epicurious.com/recipes/member/views/truro-hot-clam-dip-52920961 (may not work)