On Sat, 07 Feb 2009 21:59:28 -0800, Serene Vannoy
> wrote:

>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?
>

I don't make clam dip, so I can only guess. Try substituting bottled
clam juice for the can juice for starters. Also, whole baby clams
seem to be pretty mild tasting for the most part. Try the other kind
of canned clams (the big chunk kind).


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West