| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive13 |
1 |
servings |
INGREDIENTS
| 1/4 |
lb |
Bacon -; (abt 8 slices), |
|
|
; chopped |
| 2 |
cn |
Minced clams -; (6 1/2 oz ea) |
| 8 |
oz |
Cream cheese; softened |
| 1/4 |
c |
Sour cream |
| 1/3 |
c |
Finely-chopped red bell pepper |
| 3 |
|
Scallions; chopped fine |
| 2 |
tb |
Finely-chopped fresh basil leaves |
| 1 |
ts |
Drained bottled horseradish |
| 1 |
ts |
Fresh lemon juice; or to taste |
| 3/4 |
ts |
Worcestershire sauce |
|
|
Hot pepper sauce; to taste |
|
|
Pita toasts or chips; for serving |
INSTRUCTIONS
In a skillet cook bacon over moderate heat, stirring, until golden and
crisp and transfer with a slotted spoon to paper towels to drain. In a
large sieve set over a bowl drain clams, reserving clam juice, and in
another bowl whisk together cream cheese and sour cream. Whisk 2
tablespoons reserved clam juice into cream cheese mixture with clams,
bacon, and remaining ingredients. Dip may be made 1 day ahead and
chilled, covered. Bring dip to room temperature before serving. Serve
dip with toasts or chips. This recipe yields 2 cups.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9153)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
02-18-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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