| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizer |
20 |
Servings |
INGREDIENTS
| 2 |
pk |
(8-oz) frozen artichoke hearts |
| 1 |
cn |
(7-oz) clams; minced and drained (reserve juice) |
| 1 |
pk |
(8-oz) cream cheese; softened |
| 1 |
tb |
Chopped chives |
| 1/2 |
c |
Mayonnaise |
| 1 |
ts |
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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