Yield: 4 servings
Measure | Ingredient |
---|---|
¼ pounds | Bacon (about 8 slices), |
\N \N | Chopped |
\N \N | Two 6 1/2 ounce cans minced |
\N \N | Clams |
8 ounces | Cream cheese, softened |
¼ cup | Sour cream |
⅓ cup | Finely chopped red bell |
\N \N | Pepper |
3 \N | Scallions, chopped fine |
2 tablespoons | Finely chopped fresh basil |
\N \N | Leaves |
1 teaspoon | Drained bottled horseradish |
1 teaspoon | Fresh lemon juice, or to |
\N \N | Taste |
¾ teaspoon | Worcestershire sauce |
\N \N | Hot pepper sauce, to taste |
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