Combine all in bowl and mix well.
Recipe can be doubled and tripled!
Drain clams (reserve juice).
Combine all ingredients except clam juice and crackers.
Blend.
Gradually add about 2 tablespoons clam juice.
Beat.
Chill.
Serve with crackers.
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 cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
Cover, and cook on low for 6 to 8 hours.
Mix all the ingredients together.
Heat and serve.
This is so easy and very good.
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.
Barely cook potatoes with skin on.
Cook onions and celery with butter and a little oil under tender.
Remove tough clams from minced mixture.
Combine in large pan:
clam chowder; pour light cream into empty can and fill to top with milk.
Fill second can to top with milk as well.
Combine milk, cream, Snow's, celery, dill and potatoes.
Cook for 30 plus minutes on low.
Do not boil.
When heated thoroughly add clams (washed and drained) and cook for 5 minutes.
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.