What do you put in clam dip? I did the following (approximately) and
while I really like it, James pronounced it "not very clammy" (and he
thinks maybe it's the smallness of the clams, rather than having big
chunks). More clams? Parsley? What do you recommend?

Here's what I did, just kind of winging it:

1 10-oz. can baby clams and most of the juice
about 10 oz. cream cheese (1.25 8-ounce bricks)
3 green onions, chopped
juice of half a lemon
salt and plenty of freshly-ground black pepper
a bit of sour cream

Help me out?

Serene
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