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  • 4 pkg. (8 oz. each) cream cheese
  • 3 cans (6-1/2 oz. each) clams (2 minced, 1 chopped)
  • garlic powder
  • seasoning salt
  • lemon juice
  • paprika
  • pepper
  • Worcestershire Sauce
  • picante salsa


  • Soften cream cheese by leaving at room temperature for 30 to 60 minutes or unwrap and microwave in a bowl for 90 seconds.
  • Drain clam juice into a glass or cup. Using a fork, work cream cheese adding clam juice a little at a time. When near dipping consistency add a small amount of lemon juice to taste. Add 2 or more dashes of garlic powder, seasoning salt and pepper to taste. Add clams (there will be some clam juice remaining with the clams). Blend in and add a dash or more of Worcestershire Sauce and/or picante salsa. Both may be used according to taste. Add more clam juice if needed to achieve desired dipping consistency. Sprinkle paprika on top to add color and flavor.
  • Refrigerate. After refrigeration, add leftover clam juice or milk to soften if the dip is too stiff.

Categories: Dip 
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