"Serene Vannoy" > wrote in message
...
> 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
> --
>
What brand of canned clams were you using? Isn't that the problem?

Therey