Beach Party Clam Dip

Ingredients

• one 7 1/2-ounce can minced clams
• two 3-ounce packages cream cheese
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• only enough milk to make good dip consistency
• 1 1/2 teaspoon monosodium glutamate (optional)

Method

1. 1

   Mix all ingredients together, adding milk to achieve desired dip consistency.

2. 2

   Serve with potato chips.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 9. The excerpt below is the record exactly as published.

BEACH PARTY CLAM DIP Mix together one 7/2-ounce can minced clams, two 3-ounce packages cream cheese, | tablespoon lemon juice, 1 teaspoon Worcestershire sauce % teaspoon salt, 1/8 teaspoon ground black pepper, and only enough milk to make; good dip consistency. Note: 1% teaspoon monosodium glutamate may be added to bring out the natural food flavor. This makes a delicious dip served with potato chips. Mrs. G. M. Carraway Merrimon-South River Club CLAM DIP 25 small clams (or one 7'2-ounce 1 large package cream cheese can minced clams) Dash Worcestershire Sauce 1 medium onion Dash Black Pepper Salt to taste Scrub clams thoroughly, place in container with a very small amount of water, and steam for approximately 30 minutes. Save clam liquid. Grind clams and onion in food chopper, and mix with cream cheese (at room tem- perature). Use liquid to thin to proper dip consistency. Add salt and pepper. Mrs. Louise Bittner Sound View Club CLAM DIP 2 8-oz. packages cream cheese Few drops Tabasco %, teaspoon garlic salt % cup clam juice 1 teaspoon Worcestershire Sauce 1 7-ounce can minced clams 1 tablespoon lemon juice Blend ingredients, adding drained clams last. Thin to desired con- sistency with clam juice. Serve with potato chips. Mrs. Naomi Schlick Gloucester Club HOBO CLAM DIP 1 8-0z. package cream cheese 1/4 teaspoon celery seed 1 cup sour cream 2 radishes, chopped fine 2 teaspoons Worcestershire Sauce _—'1 -7%4-oz. can minced clams 3 dashes hot pepper sauce ‘‘Seasoning’’ salt to taste 1 small green minced onion, with tops Whip cheese and cream until fluffy. Blend in drained clams and other ingredients. Season to taste. Chill thoroughly before serving. Mrs. R. E. Walton Sound View Club CLAM CHEESE DIP Combine 7-ounce can minced clams (drain off and save liquid) with 8-ounce package cream cheese, 1/4 cup clam liquid, 2 teaspoons lemon juice, | tablespoon A-1 Sauce, 4 teaspoon garlic salt, 1/4 teaspoon horse- radish. Blend well. Makes about 2% cups of delicious dip. Mrs. G. E. Thompson Crab Point Club 30 CLAM CHOWDER 25 pounds clams in shell 1/3 stick butter 2 to 3 pounds white potatoes 1 gallon water 2 slices fat pork salt and pepper to taste Open clams, wash thoroughly and grind. Put in large saucepan with 1 gallon water and cook slowly for 30 minutes. Add potatoes which have been cooked and mashed. Fry fat slowly and add drippings to clam mix- ture. Add butter, salt and pepper. Simmer on low heat for 30 minutes. Serves 12. Mrs. Cecil Morris Atlantic Club CLAM CHOWDER 3 cups clams, chopped 1 medium onion, diced 6 medium white potatoes, diced 1/3 cup rice 5 cups water salt and pepper to taste 6 tablespoons melted fat Combine first five ingredients. Bring to boiling point. Add rice, salt, and pepper. Cook until potatoes are done, about 30 minutes. (Clams will become tough if overcooked.) Serve while hot. Note: If desired, other ve- getables (corn, carrots, tomatoes, etc.) may be added. Mrs. Joe Barnes Wildwood Club CLAM CHOWDER 1/4 pint clams 1 # 2 can tomatoes 1/4 pound fat pork 1 teaspoon salt

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