Combine all in bowl and mix well.
Recipe can be doubled and tripled!
ix well again.
Add clam juice and Worcestershire sauce, and
Allow cheese to come to room temperature in package.
Drain clams, reserving liquid.
Mix softened cheese with lemon juice, salt, Worcestershire sauce and clam liquid.
Stir in clams.
Chill well.
(Use reserved clam liquid 1 teaspoon at a time to thin if dip has become too thick.) Best served with king size Fritos.
Place softened cream cheese in a bowl, then using garlic press, squeeze the garlic clove with juice into bowl.
Cream together the cheese and garlic with a spoon until smooth.
Add the remaining ingredients, stirring until smooth.
Transfer to serving container, cover, and chill for 1 hour before serving.
Serve with crackers, chips, or veggies.
If you'd like a thinner dip (if you're serving dip with thinner chips, for instance), you can add more clam broth. Also good topped with chopped green onions.
Mix thoroughly and chill before serving.
If necessary, add more clam juice to make right consistency to dip.
Serve with Fritos.
Using an electric mixer, beat cream cheese, sour cream, and lemon juice in a medium bowl until smooth.
Mix in clams and chives.
Add reserved clam juice by tablespoonfuls to thin to desired consistency.
Season dip to taste with salt and pepper.
May be made a day ahead.
Serve with assorted fresh vegetables, crackers, or tortilla chips.
In bowl, mix clams with lemon juice; set aside.
(Drain clams of juice.)
In skillet, melt butter; cook onion and garlic until soft.
Mix in clam sauce, bread crumbs and Mozzarella.
Add clams to mixture.
Bake in preheated oven at 350\u00b0 in a casserole dish for 20 minutes or until bubbling.
Slice Italian bread thin and serve dip on top.
Let cream cheese stand at room temperature for 1 hour.
In a bowl, mix cream cheese and all other ingredients together; mix well.
If dip is too thick, add a little clam juice until smooth. Chill for 1/2 hour.
Cream cheese until soft; add clam juice and mix well.
Add onion and Worcestershire sauce; mix well.
Add clams and chill. Serve as dip with your favorite chips.
Using garlic press, squeeze garlic pulp and juice into softened cheese.
Cream with a spoon until smooth.
Gradually add the remaining ingredients, blending until smooth.
For thinner dip, add more clam broth.
Serve with crackers, chips or veggies. Yield:
8 servings.
Mix all ingredients together (except bread) in bowl.
Cut ring around top of loaf and remove bread inside, leaving about 1 inch around the loaf.
Fill with dip mixture; replace the round top. Wrap in foil and bake at 250\u00b0 for 3 hours.
Break the bread into pieces and toast.
Serve with dip, also raw vegetables.
Combine clams, onion and garlic on stove; simmer 15 minutes. Turn off heat.
Add butter, Tabasco, parsley, oregano and lemon juice and mix.
Add bread crumbs and pieces of white bread until it starts to firm up.
Layer, in large dish, clam dip and Swiss cheese, alternating layers.
Heat until bubbly.
Allow cream cheese to come to room temperature.
Mix with mayo; add clams, then season with remaining ingredients (except bread) to taste.
Cut the middle out of large loaf of bread to form a bowl.
Fill with clam dip.
Cut excess bread and small loaf into bite-size cubes.
Chill.
Saute onion and pepper in oil until tender.
Remove from heat. Stir in clam sauce, crumbs and cheese.
Pour into a 2-cup ovenproof dish.
Cover and bake 20 minutes.
Serve hot with crudites or crackers.
Rub inside of small bowl with cut clove of garlic.
Blend cream cheese with seasonings.
Add clams which have been drained and chopped.
Add clam juice.
Put in a bowl and chill.
Combine cream cheese, lemon juice, Worcestershire sauce, clams, clam broth and onion.
Mix well.
Pile into bowl and refrigerate for 2 hours or more.
Mix ingredients (except juice).
Heat and serve in chafing dish to keep warm.
Dip crisp cracker or melba toast rounds or like. Serves about 20.
In a mixing bowl, mash the cottage cheese with a fork until it is smooth and creamy.
Combine the clams, sour cream, onion, salt, lemon juice, clam juice and pepper with the cottage cheese. Refrigerate the mixture and allow it to chill for 30 minutes, or until it thickens.
Preheat oven to 350\u00b0.
In a small skillet, heat olive oil until hot.
Add onion and green pepper; saute until tender, about 5 minutes.
Remove from heat.
Stir in red clam sauce, Italian style bread crumbs and cheese.
Place in a 2-cup ovenproof casserole.
Cover and bake until cheese is melted, about 20 minutes.
Serve at once with raw vegetables, crackers or chips. Yields 2 cups.
Combine all ingredients in a small saucepan.
Thin with additional clam juice if necessary for good spreading consistency. Pour into a chafing dish, keeping warm to serve with crackers or toasted bread rounds.