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Seafood: Chunky Clam and Bacon Dip

Source of Recipe

Cooking Live (food tv network)


List of Ingredients

8 slices bacon, chopped
2 cans minced clams (6 oz each)
1/4 cup sour cream
1/3 cup finely chopped red bell pepper
3 scallions, finely chopped
2 tablespoons finely chopped fresh basil
1 teaspoon drained bottled horseradish
1 teaspoon fresh lemon juice
3/4 teaspoon 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