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CLAM DIP

2 (3 oz.) pkgs. cream cheese
1 (7 oz.) can clams, drained
1 tbsp. Worcestershire sauce
2 tbsp. mayonnaise
1/2 tsp. salt
1 tsp. lemon juice
1 pt. sour cream

Mix all ingredients thoroughly. Cover and refrigerate at least 2 hours.

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CLAM DIP

1 (8 oz.) pkg. cream cheese, room
temperature
1/4 c. light cream
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1/4 tsp. prepared horseradish
1/4 tsp. salt
Pinch white pepper
1 (6 1/2 oz.) can minced clams,
drained

Blend cream cheese and cream together until smooth, mix in remaining ingredients, cover and chill 1 to 2 hours to blend flavors.

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