I’m sitting here with a very tense Giants fan, and I’m about to bring in reinforcements. At half time I plan to whip up my friend René’s sublime clam dip. It’s all about Snow’s chopped clams, which you mix with softened Philadelphia cream cheese, some chopped scallions, minced garlic, a dash or two of Worcestershire and scoop up with Ruffles. Go Giants!
For René’s recipe, click READ MORE below.
René Bruckner’s Clam Chops Dip
1 8-oz package Philadelphia cream cheese, softened
1 6.5-oz can Snow’s chopped clams, drained with liquid reserved
2 cloves garlic, minced
2 scallions, chopped
1 tsp Worcestershire sauce
Mix cream cheese and clams. Add reserved clam juice until mixture becomes soupy. Mix in minced garlic, ¾ of chopped scallions, and Worcestershire. Garnish with remaining scallions. Chill in refrigerator for at least 30 minutes. Serve with Ruffles Original potato chips. No substitutions will do!
[Note: I added a squeeze of lemon juice for a hit of acid, and it was yummy.]