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'm thinking the green onions probably overpowered the clams. I'd cut
back on them and use more clams.

I would omit the lemon juice. I use lemon juice to cut the fishy
flavor of tuna, etc. May have neutralized some of the clam flavor.
Not sure.

And you can never go wrong with a dash of Worcestershire sauce.

But that's just me.

Carol

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