Down East Clam Dip

• 1 (8 ounce) package cream cheese, softened
• 1 (10 3/4 ounce) cancampbell's condensed new england clam chowder
• 1 (4 ounce) canchopped clams, drained, reserving 2 tablespoons clam juice
• 3 green onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• Tabasco sauce (about 6 shakes)
• 1 teaspoon anchovy paste
• salt
• pepper

1. Add the cream cheese and clam chowder to a large bowl; using an electric mixer, cream together until mixture is smooth.
2. Fold in the clams, green onions, garlic, Worcestershire sauce, Tabasco, and anchovy paste; stir to blend well.
3. If the dip is too stiff, add in some reserve clam juice until desired consistency is reached.
4. Taste dip and adjust seasoning with salt and pepper or more Tabasco.
5. Cover tightly with plastic wrap and refrigerate for at least 6 hours (need to let the flavors mingle).

cream cheese, cancampbells condensed, clam juice, green onions, garlic, worcestershire sauce, tabasco sauce, anchovy paste, salt, pepper

Taken from www.food.com/recipe/down-east-clam-dip-133866 (may not work)