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Seafood: Chunky Clam & Bacon Dip

Source of Recipe

Gourmet Magazine


List of Ingredients

1/4 lb Bacon (about 8 slices), Chopped
Two 6 1/2 ounce cans minced Clams
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 t Drained bottled horseradish
1 t Fresh lemon juice, or to Taste
3/4 ts Worcestershire sauce
Hot pepper sauce, to taste


Recipe

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. Yield: 2 cups