Recipe:Cream Cheese Clam Dip
Probably should be renamed Cream Cheese Clam Dip Lincoln
2 packages cream cheese (or 1 neufchatel, one cream) 3 cans chopped clams (drained, but keep a little) 2 tblsp mayonnaise 2 tblsp red (hot) salsa brava 1/2-1 cup chopped fresh parsley 1/4 cup chopped green onions / scallions 2 tsp Worchestershire sauce 1 tblsp dry mustard or ground mustard seed
(From memory, needs verification)
Sunrise Variant: 4 cans clams, 1-2cups chopped parsley
Mash and mix thoroughly. Let stand until you can get the chips.
Serve with a strong potato chip (ridged) and/or sturdy corn chips.
The thickness/density of the dip is mostly set by two things: mayonnaise and clam juice. Once the dip is done, depending on personal taste and temperature, whether the parsley was wet or not, or whether you're making a multi-package batch, decide whether the dip should be softer. If so, a little clam juice or a little more mayonnaise is added.