Clam Dip

• 2 8 oz (224 grm). pkgs. light cream cheese (Neufchatel), softened
• 4 6 oz (168 grm). cans minced clams (Snows, Gortons, etc,)
• 3 cloves garlic, finely minced or 1-1/2 tsp (7 ml). garlic powder
• 1/2 cup (125 ml) minced green onion (mainly tops)

1. Drain clams and reserve clam broth.
2. Mix all remaining ingredients adding just enough broth to make into a dip consistency.
3. Freeze remaining broth for clam sauce, etc.

light cream cheese, snows, garlic, green onion

Taken from online-cookbook.com/goto/cook/rpage/000B33 (may not work)