26 oz.cans of clams; minced and drainedreserve 1 teaspoon of the juice
1/2tsp.salt
1/4tsp.black pepper
1 1/2 tsp.lemon juice
1tsp.clam juice
dashtabasco sauce if you want to add spice optional
Instructions
In a medium mixing bowl with an electric mixer, beat together the cream cheese and sour cream until smooth. Scrape down the sides with a spatula and mix again.
Stir in the remaining ingredients until combined. Place the dip in a small bowl and garnish with chives.
Serve immediately or place in the refrigerator until ready. Serve with potato chips, crackers or veggies!
Notes
Clam dip will last up to 3-5 days in refrigerator.