| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Philadelphia |
|
1 |
Servings |
INGREDIENTS
| 2 |
cn |
High-quality minced clams; drained, but reserve the juice |
| 3 |
pk |
(8-oz) Philadelphia cream cheese; softened |
|
|
Salt; to taste |
| 1 |
md |
Onion; grated – use juice, too |
|
|
Cayenne pepper; to taste |
INSTRUCTIONS
Combine clams, softened cream cheese, grated onion and juice. Add salt, to
taste, and enough of the clam juice to make "dippable." Add the cayenne, to
taste. Stir and place in an au gratin dish or other broiler-proof container
and position under broiler until it browns a bit. Switch oven to Bake, and
set at 300 degrees. Bake for about 30 minutes, or until thoroughly heated
through. Serve with bagel chips, melba toast rounds, and other
lightly-flavored crackers (it's the dip you want to taste).
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum
<pmangum@primenet.com> on Apr 09, 1998
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