Chunky clam and bacon dip with pita toasts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Bacon (about 8 slices), |
| Chopped | ||
| Two 6 1/2 ounce cans minced | ||
| Clams | ||
| 8 | ounces | Cream cheese, softened |
| ¼ | cup | Sour cream |
| ⅓ | cup | Finely chopped red bell |
| Pepper | ||
| 3 | Scallions, chopped fine | |
| 2 | tablespoons | Finely chopped fresh basil |
| Leaves | ||
| 1 | teaspoon | Drained bottled horseradish |
| 1 | teaspoon | Fresh lemon juice, or to |
| Taste | ||
| ¾ | teaspoon | Worcestershire sauce |
| Hot pepper sauce, to taste | ||
Directions
In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.
Serve dip with toasts or chips. Yield: 2 cups
COOKING LIVE SHOW #CL9153
All recipes courtesy of Gourmet Magazine