Name: Hot Clam Dip
Ingredients: 8 oz Cream cheese; 1 cn Clams, minced (10.5 oz); 1 tb Lemon juice; 2 tb Clam broth; 1 tb Mustard, prepared; 2 ts Worcestershire sauce; 1/8 ts Garlic powder; 1 ds Cayenne pepper

I have often joked that those who interpret Romans 13 as meaning that we should do whatever Caesar tells us to unless it is sinful should be consistent and take the same view of Hebrews 13:17… They’d presumably do whatever [the pastor] tells them to do unless it were sinful! It's funny how we can instinctively see the limitations of delegated authority more easily in the church than the government. Such is the impact of the slow but ever-greater incursions of statism (Anthony Forsyth).

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CATEGORY	CUISINE	TAG	YIELD
Dairy		Appetizers, Dips	1	Servings

INGREDIENTS

8	oz	Cream cheese
1	cn	Clams, minced (10.5 oz)
1	tb	Lemon juice
2	tb	Clam broth
1	tb	Mustard, prepared
2	ts	Worcestershire sauce
1/8	ts	Garlic powder
1	ds	Cayenne pepper

INSTRUCTIONS

Bring cheese to room temperature. Drain clams and reserve liquid. Combine
cheese, lemon juice, clam broth and seasonings. Blend in clams. Heat before
serving with Melba toast or onion rounds.
Original recipe from The Gasparilla Cookbook (received in May cookbook
swap from Gail), by Mrs. Charles J.
Younger. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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