So, this Friday is our monthly board meeting in the Man Room somewhere in Old Shasta. My good friend, Chuck Byard, who makes a delicious clam dip, won’t be there because he is off hunting some beastly creature in Montana. So, although I know it won’t compare, I will be the one board member to step up and give it a go.

Not Quite Chuck’s Clam Dip

6 1⁄2 ounces minced clams, drained-reserve 2 Tbsp of juice
8 ounces cream cheese, softened
1⁄4 cup sour cream
1⁄2 teaspoon Worcestershire sauce
2 garlic cloves, minced
2 tablespoons parsley
1⁄2 teaspoon hot sauce
Kosher salt and fresh ground pepper, to taste

In a mixing bowl, beat cream cheese with 2 Tbsp clam juice, sour cream, Worcestershire sauce and hot sauce. Stir in clams, garlic, parsley and salt and pepper.

So, this Friday is our monthly board meeting in the Man Room somewhere in Old Shasta. My good friend, Chuck Byard, who makes a delicious clam dip, won’t be there because he is off hunting some beastly creature in Montana. So, although I know it won’t compare, I will be the one board member to step up and give it a go.