| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizer | 20 | Servings | |
INGREDIENTS
| 2 | 8-oz frozen artichoke | |
| hearts | ||
| 1 | 7-oz clams minced and | |
| drained reserve juice | ||
| 1 | 8-oz cream cheese | |
| softened | ||
| 1 | T | Chopped chives |
| 1/2 | c | Mayonnaise |
| 1 | t | Fresh lemon juice |
| 3 | ds | Tabasco, more or less |
| 3 | ds | Worcestershire sauce, more |
| or less |
INSTRUCTIONS
Cook artichoke hearts in boiling water, briefly. Do not cook as long as instructions on package state. Drain well. lf artichoke hearts are whole, cut in half, lengthwise. Blend softened cream cheese, chives, mayonnaise, lemon juice, Tabasco and Worcestershire sauce together thoroughly. Stir in clams and add clam juice until desired consistency (somewhat stiff). Arrange artichoke hearts on a cookie sheet with cut side up. Spoon clam mixture on top and broil until puffy and golden. Serve hot. ROBYN DICKEY From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 41
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 1.5mg
Sodium: 63mg
Potassium: 95.6mg
Carbohydrates: 5.7g
Fiber: 1.2g
Sugar: 1.7g
Protein: <1g