s CHUNKY CLAM AND BACON DIP WITH PITA TOASTS ***
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s CHUNKY CLAM AND BACON DIP WITH PITA TOASTS ***
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Ingredients
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Instructions *** 2-7-16 good *** For a more colorful presentation of this down-home dip, we reserved some bacon, bell pepper, scallions, and basil for garnish. Can be prepared in 45 minutes or less. 1/4 pound 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 tablespoons finely chopped fresh basil leaves 1 teaspoon drained bottled horseradish 1 teaspoon fresh lemon juice, or to taste 3/4 teaspoon Worcestershire sauce Tabasco to taste Accompaniment: Pita Toasts or potato chips 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. Makes 2 Cups. Gourmet June 1997 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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