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.


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