Clam Dip

• 1 pint sour cream
• 1 cup cooked and cooled chopped clams, from approximately 2 dozen littleneck clams, or 2 small cans of chopped clams, with three tablespoons of their liquor
• 1 1/2 tablespoons fresh lemon juice, or to taste
• 1/2 teaspoon Worcestershire sauce, or to taste
• 1/2 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon ground white pepper, or to taste
• Spears of red bell pepper, celery and endive, or salted potato chips, for serving

1. In a small bowl, combine the sour cream and clams and mix well.
2. Add the lemon juice, Worcestershire, cayenne pepper, salt and white pepper.
3. Adjust seasonings to taste.
4. Cover and refrigerate until chilled, at least an hour.
5. To serve, place a bowl of dip on a platter with spears of red bell pepper, celery and endive, or with salted potato chips.

sour cream, littleneck clams, lemon juice, worcestershire sauce, cayenne pepper, kosher salt, ground white pepper, red bell pepper

Taken from cooking.nytimes.com/recipes/1015991 (may not work)