Yield: 16 Servings
|1 pounds||Cream cheese|
|3 ounces||Clam juice|
|¼ cup||Dijon mustard|
|2 tablespoons||Worcestershire sauce|
|1 teaspoon||Prepared horseradish|
|½ teaspoon||Liquid hot pepper sauce|
|1 cup||Minced clams|
|¼ teaspoon||Kosher salt|
|½ teaspoon||White pepper|
Soften cream cheese in a food processoradd clam juice and mustard. Process to mix well add worcestershire, horseradish, onions, and pepper sauce.
Process to mix well fold in clams, by hand, just until mixed season with salt and white pepper cover and chill serve slightly chilled or at room temperature.
Posted to MC-Recipe Digest V1 #696 by Nancy Berry <nlberry@...> on Jul 29, 1997