ix well again.
Add clam juice and Worcestershire sauce, and
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.
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.
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.
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.
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.
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.
Cut off top of round loaf and scoop out bread in bite size chunks, leaving a little bread around the crust.
Place in a Baggie and seal.
Mix all the ingredients and place in the scooped out loaf.
Place top on bread and wrap tightly in aluminum foil.
Bake at 225\u00b0 for 3 hours.
Serve on a tray with reserved bread chunks for dipping.
When most of the dip is gone, pull bread apart and eat crust.
This is delicious with crab also!
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.
With electric mixer or rotary beater, gradually blend soup, chili sauce and onion into cream cheese until just smooth (overbeating makes dip thin).
Chill.
Serve with crackers or chips.
Makes about 2 1/2 cups.
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.