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Chunky Clam & Bacon Dip with Pita Toasts

Source of Recipe


Gourmet, June 1997






List of Ingredients



• 1/4 lb. bacon (about 8 slices), chopped
  
• Two 6-1/2-ounce cans minced clams
  
• 8 ounces cream cheese, softened
  
• 1/4 cup sour cream
  
• 1/3 cup finely chopped red bell pepper
  
• 3 scallions, chopped fine
  
• 2 Tbsp finely chopped fresh basil leaves
  
• 1 tsp drained bottled horseradish
  
• 1 tsp fresh lemon juice, or to taste
  
• 3/4 tsp Worcestershire sauce
  
• Tabasco to taste
  
• Accompaniment: Pita toasts or potato chips
  






Instructions



1. In a skillet, cook bacon over moderate heat, stirring, until golden and crisp; transfer with a slotted spoon to paper towels to drain.
   
   
2. In a large sieve set over a bowl, drain clams, reserving clam juice; 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 pita toasts or chips.
   
   Makes 2 cups
   
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   For a more colorful presentation of this down-home dip, reserve some bacon, bell pepper, scallions and basil for garnish.