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Clam dip with bacon and chives




Source of Recipe


Oregonian






List of Ingredients



• 3 6.5-ounce cans minced clams
  
• 8 ounces cream cheese, at room temperature
  
• 1/2 tsp worcestershire sauce
  
• 2 T minced fresh chives, divided
  
• 1 strip bacon, fried crisp and finely minced, divided
  
• 1/2 tsp lemon jest
  
• freshley ground pepper
  






Instructions



1. Drain clams and reserve liquid. Pour the clam juice into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and gently boil the juice until it is reduced to 1/4 cup, about 20 minutes. Set aside to cool.
   
2. Place the cream cheese in the bowl of a food processor. add the clam juice and process until smooth. If too thick, add a teaspoon or two of water to thin. Add the clams, worcestershire sauce, 1/2 tablespoon of chives, 1 tablespoon bacon and the lemon zest and process to combine. Season with pepper. Serve at room temperature sprinkled with remaining chives and bacon.