Holiday Shrimp Dip - cooking recipe

Ingredients

1 can cream of shrimp soup (Campbell's is all I have ever seen and that is scarce)
1 can chopped or minced clams (whichever you prefer), reserve juice
1 block cream cheese (the big one, I think 8 oz?) softened
1 tbsp (or so) dry parsley
1 tsp (or so) horseradish

Preparation

In a bowl, beat cream cheese with a little clam juice, just enough to make it creamy, maybe a tsp or so.
Add Cream of Shrimp soup, continue beating.
Drain remainder of clams, add clams to soup mixture, add Parsley.
Add enough parsley to make it look pretty, it just gives it a little color.
Add Horseradish, now this is where personal taste comes into play, just don't overdue it too much can ruin it.
I, personally, like to have a little zing in mine, but not to much so my eyes water.
Chill before serving.
It can last a few days in the fridge, but when more green shows up then just the parsley, it is time to ditch it.