We just love this clam dip!  It's creamy, tangy and perfect on a sturdy, salty chip!  (Image from Today Show - I don't have a photo of my dip...yet.)


1 clove garlic (or 1/4 tsp. granulated garlic)
1 - 8 oz. package cream cheese
2 tsp. lemon juice
1 1/2 tsp. Worcestershire sauce
1/2 tsp salt
dash black pepper
1 - 7 oz. can minced clams (reserve liquor)
4 Tbsp. clam juice/liquor (thin with 1 add'l Tbsp. as desired)
1 or 2 tsp. horseradish (optional)


Mix cream cheese with garlic, lemon juice, Worcestershire, salt and pepper until smooth.  Add clam juice (liquor) 1 Tbsp. at a time mixing well between additions.  Add clams and horseradish (is using). Mix thoroughly.  Refrigerate 1-2 hours, or overnight.  Dip will thicken as cools.  Add more clam juice to thin, if desired.  Serve with ridged, sturdy potato chips.