Hilda's Clam Dip

Two ways to make a generally popular dip. If you make the first version, be sure to allow plenty of time for chilling. (Omit any of the seasonings -- Worcestershire, mustard etc. -- which do not appeal to you.)-- omit enough and you are down to the second, plainer version of this dip below)

Hilda's CLAM DIP

Drain clam meats from an 8-ounce can of minced clams, reserving 1 tablespoon clam juice.

Cream reserved tablespoon clam juice with a 3-ounce package softened cream cheese, or, 1 cup sour cream.

Mix:
1 tablespoon mayonnaise
½ tablespoon chopped chives
½ tablespoon finely chopped scallions or sweet onions
1 teaspoon grated garlic
1 teaspoon Worcestershire sauce
½ tablespoon chopped parsley
½ teaspoon Coleman's dry mustard. or a tablespoon of your favorite mustard

Add reserved clam meats to the above base.

Chill several hours or overnight before serving.

Hilda's Clam Dip (with nonfat sour cream and Neufchatel or nonfat cream cheese)

1 cup nonfat sour cream
1 package (8 ounces) nonfat cream cheese, softened
1 tablespoon dried onion flakes
1 teaspoon paprika
3 cans (6 1/2 ounces each) minced clams

2 tablespoons chopped fresh parsley

fresh vegetables, suitable for dipping,* and your favorite crackers

1. In a mixer bowl, blender or food processor fitted with the metal blade, combine sour cream, cream cheese, onion flakes, and paprika Process until smooth.

2. If you want a dip which is chilled or at room temperature --Drain clams and add, beating just until folded in. If mixture seems "dry," add a bit of the drained liquid. If you prefer a warmed dip -- an option, not part of the famous recipe --place cream cheese mixture in the top of a double boiler set over simmering, not boiling, water. Stir in clams with their juice and the parsley. Cook clam mixture, stirring frequently, until heated through, about 5 minutes; do not boil.

3. Transfer clam dip to a bowl. Place in center of a serving platter. Arrange vegetables and crackers around dip. Serve immediately.

*Possible vegetables, celery sticks cut about two inches in length, scallions, and small carrots.

An alternative -- with a successful track record at parties Leo Dubey's HOT CRAB DIP

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